tag:blogger.com,1999:blog-45317730325531211212017-09-12T07:40:03.025-04:00April's Cookin'April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-4531773032553121121.post-2653072480624854702016-05-23T17:01:00.001-04:002016-05-23T17:19:31.587-04:00Asparagus Soup<div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-lbPjxHpgblg/V0Nz43UcR3I/AAAAAAAACoE/Zit2MDnaXJI/s640/blogger-image--347930299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-lbPjxHpgblg/V0Nz43UcR3I/AAAAAAAACoE/Zit2MDnaXJI/s640/blogger-image--347930299.jpg"></a></div><br></div></div></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Hi foodies! I'm back!&nbsp; And I'm just going to jump right into this like I never left. :-)</span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">If any of you ever take a gander at my IG, you will see asparagus everywhere.&nbsp; It's one of my favorite veggies due to the fact that it's a family favorite as well. &nbsp;In fact, this past Easter, my Mom saw some good looking asparagus in the grocery store, and bought some to serve as a side.&nbsp; Turns out she bought entirely too much and I decided to make soup out of what was leftover.&nbsp; Mainly because the weather in Maryland and DC has been unseasonably chilly and I knew asparagus soup would be comforting (not to mention healthy).</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">So you will find the recipe below and I know it may seem like alot of steps but everything was done in about an hour, and all of the steps equal love.&nbsp; This soup is delicious hot but I think it would also be great chilled.&nbsp;Plus it's a great vegetarian dish that can easily be made vegan (<i>italicized ingredients</i> = vegan friendly).&nbsp; AND fresh asparagus is in season so head to your local farmer's market, grab a couple bunches and make this asap!</span></div></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><u>Ingredients (4-5 servings)</u></span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6 cups Chicken or&nbsp;<i>Vegetable Broth</i>&nbsp;(1.5 cartons)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 lbs fresh Asparagus Spears</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tablespoons Butter or&nbsp;<i>Olive Oil</i></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 large Shallots or 1 medium Onion</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 cloves Garlic</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 teaspoon Dried Thyme</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 teaspoon White Pepper</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tablespoon Kosher Salt*</span></div><div><span style="-webkit-text-size-adjust: auto;">Fresh Lemon Juice</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Shredded Parmesan Cheese, for garnish (optional)</span></div><div><br></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">*Salt measurement depends on other ingredients.&nbsp; If you are using low or no sodium broth you may need the tablespoon of salt and possibly a bit more.&nbsp; I used regular broth and salted butter so the tablespoon of salt was plenty.&nbsp; Checking for seasoning after pureeing soup is important.<br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><u>Directions:</u></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Prep the asparagus by cutting the pretty tips off at an angle and set aside.&nbsp; Then, cut the woody ends off and add them to a large soup pot with the broth.&nbsp; Bring to a boil, then reduce heat, cover and allow ends to simmer in the broth for 15-20 minutes.&nbsp; Meanwhile, chop what's left of the asparagus into 1/2 inch pieces and set aside.&nbsp; Then, fill a bowl with cold water and a few ice cubes for an ice bath. &nbsp;</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Using a strainer, remove the woody ends from the broth and discard.&nbsp; Add the asparagus tips to the hot broth and blanch for about 1 minute or until the tips turn a bright green and are just cooked through.&nbsp; Then, using the same strainer, remove the tips from the broth and immediately add them to the ice bath to shock.&nbsp; Remove tips from bath to a plate and set aside for garnish.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Keep broth on low and cover until ready to continue.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Next, dice shallots and mince the garlic cloves.&nbsp; Then, in a small saute pan, heat butter or olive oil over medium heat and add shallots or onion and saute until soft, about 5 minutes.&nbsp; Then add garlic and allow to cook for another minute.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add the shallot mixture to the broth along with the asparagus pieces, thyme, white pepper and salt.&nbsp; Stir to combine and increase the heat to bring to a boil.&nbsp; Once boiling, reduce the heat, cover, and let everything simmer for another 15-20 minutes or until the asparagus pieces are soft.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Lastly, puree everything in the pot using a hand-held immersion blender or standing blender. Check your seasonings and divide pureed soup into bowls.&nbsp; Garnish each with the reserved asparagus tips, Parmesan cheese and a squeeze of fresh lemon juice.&nbsp;</span></div><div><br></div><div><span style="-webkit-text-size-adjust: auto;">Enjoy!</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Jm2wwYbSM24/V0NvrekxyHI/AAAAAAAACnc/xY_F3UUOqzU/s640/blogger-image--1022028722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Jm2wwYbSM24/V0NvrekxyHI/AAAAAAAACnc/xY_F3UUOqzU/s640/blogger-image--1022028722.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-K1cxYBJyZ6A/V0NvodgmadI/AAAAAAAACnQ/JET4QlZdS7k/s640/blogger-image-91102093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-K1cxYBJyZ6A/V0NvodgmadI/AAAAAAAACnQ/JET4QlZdS7k/s640/blogger-image-91102093.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-HJll9jdb4D0/V0NvqeC4HHI/AAAAAAAACnY/acnrlEjGmN4/s640/blogger-image-241279837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-HJll9jdb4D0/V0NvqeC4HHI/AAAAAAAACnY/acnrlEjGmN4/s640/blogger-image-241279837.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-_3Mi8GFdo8A/V0NvpVsh_MI/AAAAAAAACnU/W9kX6Gn_TsI/s640/blogger-image-549951636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-_3Mi8GFdo8A/V0NvpVsh_MI/AAAAAAAACnU/W9kX6Gn_TsI/s640/blogger-image-549951636.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-02LqFSdD0oo/V0NvwuLe8uI/AAAAAAAACnk/TQgKC4XAhok/s640/blogger-image-747251429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-02LqFSdD0oo/V0NvwuLe8uI/AAAAAAAACnk/TQgKC4XAhok/s640/blogger-image-747251429.jpg"></a></div></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-yO9QbEPm_fs/V0NvnEALrGI/AAAAAAAACnM/VjMKY_q185Y/s640/blogger-image-455166820.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-yO9QbEPm_fs/V0NvnEALrGI/AAAAAAAACnM/VjMKY_q185Y/s640/blogger-image-455166820.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-3aXokN8e4-w/V0NvvthH3mI/AAAAAAAACng/l3kT2JXYQwY/s640/blogger-image-765193057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-3aXokN8e4-w/V0NvvthH3mI/AAAAAAAACng/l3kT2JXYQwY/s640/blogger-image-765193057.jpg"></a></div></div><div class="separator" style="clear: both;"><br></div></span></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-15876114609451227492015-10-13T19:11:00.001-04:002015-10-13T19:32:29.152-04:00Chicken Picatta<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-PPiSFvT6FQ0/Vh2UVN0a6HI/AAAAAAAACB4/bdBKE-zW5fM/s640/blogger-image-1348383054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-PPiSFvT6FQ0/Vh2UVN0a6HI/AAAAAAAACB4/bdBKE-zW5fM/s640/blogger-image-1348383054.jpg"></a></div><br><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">I haven't done my blogging thing in ages. But those of you that know me or have been following me for a while know that my long hiatus in blogging doesn't mean I'm not cooking. I may not do it nearly as much as I used to, but I do pop in the kitchen from time to time and occasionally I create some gems. This recipe, my friends, is definitely a gem. It's simple weeknight, Italian cooking at its best and I promise, whoever you make this for will be pleased and impressed. And if you're not making this for anyone but yourself, that's even better because you don't have to share. This is probably the only dish I've made all year where I not only ate ALL of the leftovers but was genuinely sad when they were gone. Enjoy folks!</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Ingredients:</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">4 Thin Sliced Chicken Breasts*</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1/2 cup flour</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Salt &amp; Pepper, to taste</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">3 tablespoons Butter, divided</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">3 tablespoons Extra Virgin Olive Oil, divided</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1 Shallot, minced</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1 Garlic clove, minced</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1/4 cup Dry White Wine</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1/2 cup Chicken broth or stock</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1 tbsp Parsley, chopped&nbsp;</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Juice of 1/2 a Lemon</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">2 tbsp Capers</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Lemon Slices for Garnish</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Side Suggestion: Spaghetti, cooked al dente&nbsp;</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">*the traditional way to prepare this dish, is to pound out chicken breasts&nbsp;until 1/2&nbsp;inch thickness. I find that thinly sliced breasts from the grocery store are ready to go. But if not, you may have to "pound it out."</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Directions:</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Add flour to a plate and season LIBERALLY with salt and pepper. Coat each chicken breast in flour and let set for 5-10 mins. Meanwhile mince the shallot and garlic, and chop parsley.&nbsp;</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Then, in a skillet, heat 2 tbsp butter and 2 tbsp oil over medium-high heat and in two batches sear chicken breasts on both sides until golden brown then remove to a plate (a clean one!) and set aside. In the same skillet, reduce heat slightly and add remaining tablespoons of butter and oil. Once heated, add shallots and sauté for 3 minutes followed by the garlic and sauté for another 30 seconds. Next pour in the white wine to deglaze the pan, scraping up all brown bits from the bottom. Allow wine to reduce for 2 mins, then add the chicken stock and bring to a low boil. Once sauce has thickened slightly, add lemon juice, parsley, capers, stir to combine and season with salt and pepper to taste.&nbsp;</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Last step is to return the chicken to the pan and cook in the sauce for 5 mins or until cooked through. To serve, put a piece of chicken on the plate, add a slice of lemon and cover with sauce. Serve with spaghetti and a sautéed or roasted veggie. I sautéed garden fresh zucchini and cherry tomatoes.</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-kqCrMqxTkCM/Vh2UTgnp91I/AAAAAAAACBw/6iaXzUgSgsg/s640/blogger-image-1589138008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-kqCrMqxTkCM/Vh2UTgnp91I/AAAAAAAACBw/6iaXzUgSgsg/s640/blogger-image-1589138008.jpg"></a></div><br></div><br><div class="separator" style="clear: both;"><br></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-61465226598693665602015-07-17T12:35:00.000-04:002015-07-17T12:35:54.684-04:00Caprese Two Ways<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LPloj7pYbRs/Vakm3P3jDmI/AAAAAAAAB7k/BV6lLlzi8hM/s1600/IMG_0307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="http://2.bp.blogspot.com/-LPloj7pYbRs/Vakm3P3jDmI/AAAAAAAAB7k/BV6lLlzi8hM/s320/IMG_0307.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;">If you're entertaining this weekend, or this summer, here are two ways to serve everyone's favorite Caprese Salad. The first platter is great for outdoor parties. Just cover it with plastic, keep it in the shade with tongs and people can create their own Caprese stack. It's simply sliced tomato, a basil leaf, and sliced mozzarella layered in rows on a platter. The good thing is that you can get the&nbsp;<a href="http://www.target.com/p/bel-gioioso-fresh-mozzarella-all-natural-sliced-cheese-16-oz/-/A-14929071" target="_blank">mozzarella&nbsp;pre-sliced</a>, making this really easy to arrange. But mozzarella does tend to be a bit bland, so I season each stack with salt and pepper as I go. Then, right before serving, I drizzle the platter with extra virgin olive oil and balsamic vinegar. Yum.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JvsfSZyFMaM/Vakm3IkNqrI/AAAAAAAAB7o/v3xTy_PLXBc/s1600/IMG_0154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://4.bp.blogspot.com/-6snkkxaBgbc/Vakm3OrJ8wI/AAAAAAAAB7s/_qfPAavJpoM/s1600/IMG_0244.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><img border="0" height="240" src="http://3.bp.blogspot.com/-JvsfSZyFMaM/Vakm3IkNqrI/AAAAAAAAB7o/v3xTy_PLXBc/s320/IMG_0154.JPG" width="320" /></div><span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8000001907349px;">The second platter pictured contains Caprese Skewers. This is great for cocktail parties year round. It's simply golden cherry tomato, a small piece of basil, a mozzarella ball (aka ciliegine), another small piece of basil and a red cherry tomato all threaded&nbsp;on a skewer.&nbsp; I've made these skewers for catering gigs a few times in the past and I had a hard time finding the ciliegine&nbsp;mozzarella. Well, this time around, I go into BJ's (I shop in bulk when catering/entertaining)&nbsp;and there those little balls of goodness were. Yay! BJ's also had the golden tomatoes which I thought made the platter extra colorful and summery, though I have just used red in the past. The skewers came from Party City.</span></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lvQhwQFEyGg/Vako31H0hfI/AAAAAAAAB8A/JjI-2CNzqJM/s1600/FullSizeRender%2B%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="http://1.bp.blogspot.com/-lvQhwQFEyGg/Vako31H0hfI/AAAAAAAAB8A/JjI-2CNzqJM/s320/FullSizeRender%2B%25285%2529.jpg" width="320" /></a></div><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;" /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;">I served these Caprese Skewers at a party I catered recently for a dear friend. By the end of the party, they were gone! Along with the fruit skewers I served with a piece of strawberry, pineapple and two red grapes. Didn't get a pic because those disappeared even before the Caprese.</span><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;" /><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;" /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;">Both of these platters can be made in advance of your party. Enjoy!</span><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-80529162747434322992014-11-25T16:09:00.000-05:002014-11-25T16:09:53.284-05:00Pan Seared Salmon w/ Horseradish Dill Sauce<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-8noA5r8Lxzk/VHTophF6igI/AAAAAAAABg8/_pDjwJt8EoM/s1600/IMG_0169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8noA5r8Lxzk/VHTophF6igI/AAAAAAAABg8/_pDjwJt8EoM/s1600/IMG_0169.JPG" height="320" width="320" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><br /></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><o:p><span style="color: #222222; font-family: Arial;">It's the Tuesday before Thanksgiving and I know this may seem like a strange recipe to post just before our holiday season kicks off. &nbsp;However, I am actually making this for our Thanksgiving feast. &nbsp;See we have a relative coming to dinner with dietary restrictions. &nbsp;According to my Mom, he can't even eat turkey, which I find kind of&nbsp;unbelievable&nbsp;but if it's true, it's also&nbsp;cruel and unusual. &nbsp;Anyway, she asked me to help her out and make a healthy protein that would look great on our table and that others may enjoy as well. &nbsp;This dish popped right into my mind.</span></o:p></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;"><o:p><br /></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;"><o:p><a href="http://www.aprilscookin.blogspot.com/2014/10/asian-style-salmon-in-foil-pack.html" target="_blank">In my last post</a>, I mentioned how I tend to cook Salmon in a foil pack and get creative with all of the ingredients I'll add to it. &nbsp;However, if you talk to any chef and ask them how to season salmon, they'll say two words: salt and pepper. &nbsp;I believe this to be true especially when it comes to a fresh, gorgeous filet. &nbsp;So in addition to Asian style and Italian style, I also sear salmon in a pan with salt and pepper. &nbsp;Then, I serve it with a fresh, horseradish dill sauce for an added dose of flavor. &nbsp;This sauce looks creamy, tastes rich but is actually healthy due to it's Greek yogurt base.</o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;"><o:p><br /></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;"><o:p>So if you're in the same boat as me, and are looking for a healthy dish or even a fish dish to serve this Thanksgiving, try this one. &nbsp;Or make this when all the festivities are over and you're trying to recover from days of indulging. &nbsp;The recipe serves 4 but I'll be doubling it for our larger party. &nbsp;Be sure to check my social media pages for the pictures. &nbsp;@the_single_cook on Twitter and IG or search "The Single Cook" on Facebook.</o:p></span><span style="color: #222222; font-family: Arial;">&nbsp;&nbsp;</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;"><o:p><br /></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;"><o:p><b><u>Ingredients: (makes 4 servings)</u></b></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;">8 oz Salmon Filet, cut into 4 2 oz portions<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;">Kosher Salt, to taste<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;">Fresh Cracked Black Pepper<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;">2 tablespoons Butter<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;">2 tablespoons Extra Virgin Olive Oil<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;">Horseradish Dill Sauce, recipe below<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><u><span style="color: #222222; font-family: Arial;">Directions:<o:p></o:p></span></u></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;">Arrange the salmon filets on a plate or plastic cutting board and generously sprinkle both sides with kosher salt and fresh cracked black pepper. &nbsp;Allow the filets to sit for 10 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;">Then, heat the olive oil and butter in a skillet until the mixture is bubbly and almost smoking. &nbsp;Add in all four filets, skin side down, and allow them to cook over medium high heat for about 5 minutes or until the skin has become crispy and lightly browned. &nbsp;Gently flip each filet over and sear the flesh side for another 5 minutes or until golden brown. &nbsp;Remove the fish from the pans to a serving plate, cover loosely with foil and allow the fillets to rest/finish cooking for 5 more minutes.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;">Serve fillets with Horseradish dill sauce on the side. &nbsp;You can garnish your platter with additional dill and lemon wedges. &nbsp;Also, sautéed asparagus and white, brown or wild rice make great side dishes.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><u><span style="color: #222222; font-family: Arial;">Horseradish Dill Sauce<o:p></o:p></span></u></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;">1 6oz container Plain Greek Yogurt<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;">2 tablespoons Mayonnaise&nbsp;<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;">1/2 a lemon, juiced<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;">3 tablespoons fresh chopped dill<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial;">2 teaspoons fresh prepared horseradish<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #222222; font-family: Arial;">Salt &amp; Pepper, to taste<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #222222; font-family: Arial;"><br /></span></div><!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Template>Normal.dotm</o:Template> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>212</o:Words> <o:Characters>1211</o:Characters> <o:Company>HCZ Inc.</o:Company> <o:Lines>10</o:Lines> <o:Paragraphs>2</o:Paragraphs> <o:CharactersWithSpaces>1487</o:CharactersWithSpaces> <o:Version>12.0</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:TrackMoves>false</w:TrackMoves> <w:TrackFormatting/> <w:PunctuationKerning/> <w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing> <w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:DontGrowAutofit/> <w:DontAutofitConstrainedTables/> <w:DontVertAlignInTxbx/> </w:Compatibility> </w:WordDocument></xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="276"> </w:LatentStyles></xml><![endif]--> <!--[if gte mso 10]><style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style><![endif]--> <!--StartFragment--> <!--EndFragment--><br /><div class="MsoNormal"><span style="color: #222222; font-family: Arial;">Mix all ingredients together in a bowl.&nbsp; Be sure to check the seasonings.&nbsp; Add additional salt, pepper or horseradish to taste. </span></div></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com1tag:blogger.com,1999:blog-4531773032553121121.post-43272578546617109452014-10-17T09:34:00.002-04:002014-10-17T09:36:01.107-04:00Asian-Style Salmon in a Foil Packet<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-JmsR4NTDioY/VDgqGIHRG6I/AAAAAAAABXk/WecehxJHPBU/s640/blogger-image-823709885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-JmsR4NTDioY/VDgqGIHRG6I/AAAAAAAABXk/WecehxJHPBU/s640/blogger-image-823709885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh6.googleusercontent.com/-3q0jWHxhLvE/VDgqHFpRwZI/AAAAAAAABXs/MG_PFtG1DLc/s640/blogger-image-590939803.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-3q0jWHxhLvE/VDgqHFpRwZI/AAAAAAAABXs/MG_PFtG1DLc/s640/blogger-image-590939803.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh4.googleusercontent.com/-Hpk3V9kFJkA/VDgqCY4q6NI/AAAAAAAABXM/oE4-dVrb1pw/s640/blogger-image-823184935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-VRaTbNiTKfo/VD728i1b90I/AAAAAAAABZA/Itb6mTa72S8/s640/blogger-image-1737024711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh4.googleusercontent.com/-VRaTbNiTKfo/VD728i1b90I/AAAAAAAABZA/Itb6mTa72S8/s400/blogger-image-1737024711.jpg" width="400" /></a></div><br />I get asked the question all the time: How do I cook salmon without over cooking it? If I'm looking at someone who is truly nervous and/or a cooking novice I say two words: FOIL PACKET. Sure there are lots of ways to achieve the perfectly cooked salmon. I've nailed the pan sear and there's roasting but all of this takes practice and some...finesse. So when I'm trying to lead others in the right direction, I like to take them down the road that I know for certain will get them where they're trying to go, not the road less traveled. It's the foil packet that's, in my opinion, the easiest, sure-fire way to cook salmon WELL.<br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Usually when I make these packs, I do a version in a rosemary, lemon and wine sauce. You can check that recipe out <a href="http://aprilscookin.blogspot.com/2012/03/salmon-2-ways.html" target="_blank">HERE</a>. Even though this is one of my favorite dishes, I do enjoy Asian-Style Salmon as well where I marinate the filets in teriyaki sauce and bake or grill it. I wanted to do this version in a foil pack but I also wanted to include my veggies, making this a super speedy meal. So I came up with some veggies that are quick cooking and that would compliment the Asian flavors: carrots, mushrooms, scallions and snow peas. Though the night that I made this, I lucked up and found an amazing "Wasabiyaki" sauce at Harris Teeter (I discuss this below), but no dang snow peas! I was so disappointed in H.T. but I decided to double up on the carrots instead. Just wanted to explain why the snow peas weren't pictured.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Anyway, this is a great weeknight meal. Prep takes about 20 minutes, it all cooks in 25 and clean up is a breeze because you just toss the foil. Plus this meal is incredibly nutritious. Salmon is packed with protein and following my measurements, you get one and a half servings of vegetables and you can always add more. Plus all of the veggies I listed above are so good for you, not to mention the added health benefits of ginger and garlic. So give this a try. The recipe serves two but can easily be doubled. Enjoy!</div><div class="separator" style="clear: both;"><br /></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Ingredients: (Makes 2 servings)<o:p></o:p></u></b></div><div class="MsoNormal">1 cup Carrot Slices or Matchsticks, divided</div><div class="MsoNormal">1 cup Snow Peas, divided</div><div class="MsoNormal">1 cup Baby Portobello Mushrooms, sliced, divided</div><div class="MsoNormal">3 Scallions, sliced, white and green parts divided</div><div class="MsoNormal">4 Cloves Garlic, grated or minced, divided</div><div class="MsoNormal">4 tablespoons Ginger, grated or minced, divided</div><div class="MsoNormal">6 tablespoons store-bought Teriyaki Sauce*, divided</div><div class="MsoNormal">8oz Salmon Filet, cut into 2-4oz portions</div><div class="MsoNormal">Salt &amp; Pepper to Taste</div><div class="MsoNormal"><a href="https://lh3.googleusercontent.com/-eM1mvXk8CKs/VDgqKRrZi-I/AAAAAAAABYE/NdMwAKyTVAU/s640/blogger-image-1805920268.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://lh3.googleusercontent.com/-eM1mvXk8CKs/VDgqKRrZi-I/AAAAAAAABYE/NdMwAKyTVAU/s200/blogger-image-1805920268.jpg" style="cursor: move;" width="149" /></a></div><div class="MsoNormal">Additional Tool: Heavy Duty Aluminum Foil</div><div class="MsoNormal"><br /></div><div class="MsoNormal">*I used a “Wasabiyaki” Sauce I found at <a href="http://grocery.harristeeter.com/pd/H-T-Trader/Wasabiyaki-Sauce/10-oz/072036010582/">Harris Teeter</a>.<span style="mso-spacerun: yes;">&nbsp; </span>I highly recommend it because the wasabi added an extra kick of heat in this dish.<span style="mso-spacerun: yes;">&nbsp; </span>If you like your food mild, simply use regular teriyaki.<span style="mso-spacerun: yes;">&nbsp; </span>If you like extra heat and cannot find this sauce, simply mix a few drops of <a href="https://www.google.com/shopping/product/10971571561550626420?q=sriracha&amp;espv=2&amp;biw=967&amp;bih=428&amp;ei=GAhBVK7MNvaAsQSQ04IY&amp;ved=0CIUBEKYrMAA">Sriracha Hot Sauce</a> with the teriyaki sauce. </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Directions: <o:p></o:p></u></b></div><div class="MsoNormal">Preheat oven to 375 degrees.<span style="mso-spacerun: yes;">&nbsp; </span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><a href="https://lh4.googleusercontent.com/-Hpk3V9kFJkA/VDgqCY4q6NI/AAAAAAAABXM/oE4-dVrb1pw/s1600/blogger-image-823184935.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://lh4.googleusercontent.com/-Hpk3V9kFJkA/VDgqCY4q6NI/AAAAAAAABXM/oE4-dVrb1pw/s200/blogger-image-823184935.jpg" width="148" /></a>Tear off 2 sheets of heavy-duty aluminum foil, approximately 12-by-24-inches each, and lay them on your countertop (If you’re just using regular foil, you may want to double up).</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Dividing evenly, place the carrots, snow peas, baby bellos, and the white parts of the scallions in the center of the two pieces of foil.<span style="mso-spacerun: yes;">&nbsp; </span>Lightly season the vegetables with salt and fresh cracked black pepper.<span style="mso-spacerun: yes;">&nbsp; </span>Sprinkle a few pinches of ginger and garlic over the vegetables.</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><a href="https://lh6.googleusercontent.com/-3q0jWHxhLvE/VDgqHFpRwZI/AAAAAAAABXs/MG_PFtG1DLc/s1600/blogger-image-590939803.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://lh6.googleusercontent.com/-3q0jWHxhLvE/VDgqHFpRwZI/AAAAAAAABXs/MG_PFtG1DLc/s200/blogger-image-590939803.jpg" width="149" /></a>Next, top the veggies with the two pieces of Salmon.<span style="mso-spacerun: yes;">&nbsp; </span>Lightly season the filets with salt and pepper and sprinkle remaining garlic and ginger on top.<span style="mso-spacerun: yes;">&nbsp; </span>Carefully transfer both pieces of foil with the fish and veggies to a large baking pan or cookie sheet.<span style="mso-spacerun: yes;">&nbsp;&nbsp;</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><a href="https://lh5.googleusercontent.com/-x3-KZHZyFJ8/VDgqDgDW4zI/AAAAAAAABXU/ae07bdcvZMw/s640/blogger-image-497189721.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://lh5.googleusercontent.com/-x3-KZHZyFJ8/VDgqDgDW4zI/AAAAAAAABXU/ae07bdcvZMw/s200/blogger-image-497189721.jpg" width="149" /></a></div><div class="MsoNormal">Gently fold up the sides of the foil to partially cover the veggies and fish (you don’t want the liquid to run) and pour 3 tablespoons of teriyaki sauce over each piece of fish. &nbsp;Fold the foil completely over the fish and seal the edges to form your two packets. &nbsp;</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Place the pan in the oven and bake for 20-25 minutes.&nbsp; Carefully open the packets and transfer fish and vegetables to a plate, being sure to pour any remaining sauce over the fish.&nbsp; Garnish with the green parts of the scallions.&nbsp; Serve with brown rice or skip it for a carb free meal.</div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;"><i><br /></i></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;"><i>Mmmmmmmmm......</i></span></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-pq-eiQuYicE/VDgqExj9ciI/AAAAAAAABXc/hoSYaB6NAgM/s640/blogger-image--152180598.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh5.googleusercontent.com/-pq-eiQuYicE/VDgqExj9ciI/AAAAAAAABXc/hoSYaB6NAgM/s320/blogger-image--152180598.jpg" width="320" /></a></div></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com1tag:blogger.com,1999:blog-4531773032553121121.post-89020888001138988332014-10-15T18:30:00.003-04:002014-10-15T18:32:15.190-04:00Baked Egg Over Spinach & Grits<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-jhrx_X5AOGI/VDAptYu4irI/AAAAAAAABV0/Qwj4s2eDttI/s640/blogger-image--1277439824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-cFqaVO-Ui-A/VDgodT6RvrI/AAAAAAAABXE/tmb_F9gP-yY/s640/blogger-image-132337137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh3.googleusercontent.com/-cFqaVO-Ui-A/VDgodT6RvrI/AAAAAAAABXE/tmb_F9gP-yY/s400/blogger-image-132337137.jpg" width="400" /></a></div><br />This baked bowl of deliciousness all started with me trying to recreate a dish I had at a restaurant. &nbsp;I don't remember what it was called but it involved polenta, sauteed veggies and a poached egg. &nbsp;It was so deliciously simple that I thought "I can make this!" (as I tend to do). &nbsp;Though as many of you already know, I'm a grits girl and no matter how skilled of a cook I claim to be, there are just some techniques I am NOT here for and poaching eggs is one of them. &nbsp;So when I decided to recreate this dish I replaced polenta with grits and got the idea to bake everything in the oven, including the egg. &nbsp;This way, I keep the runny yolk but loose all the hassle. Voila!<br /><br />Though there was one problem: I got a serious craving for this dish on a day that I was low on everything. &nbsp;All I could find in the way of veggies was spinach and half a red onion. &nbsp;So <i>unlike</i> the restaurant version, which had all kinds of vegetables, mine was going to be a bit simpler. But <i>like </i>the restaurant version it was going to be meat free. &nbsp;Even though I knew bacon would be amazing in this dish, I just didn't have any. So I carried on with my meatless meal, being sure to season everything WELL. &nbsp;You'll find salt, pepper and paprika in the ingredients along with butter and parmesan cheese. &nbsp;The latter can be omitted if you want to make this healthier but those seasonings and flavors combined with the runny yolk are almost sinful. &nbsp;And while we're on the topic, the runny effing yolk! &nbsp;Oh em gee. &nbsp;It is everything in this dish and even though I thought poaching an egg would tough, I found this method to still be tricky.<br /><br />See I have made this about 6 times now and I admit that I over cooked the egg twice. &nbsp;The dish was not ruined, it just wasn't the same. &nbsp;Overall, I learned that the trick is to have aluminum foil and patience. &nbsp;The 20-25 minutes that this dish required may feel brutal but don't rush the egg and don't be afraid of the yolk and some giggle. &nbsp;I'm telling you if you were never a fan of runny yolk, you will be the president of the fan club after this dish. &nbsp;It's that good.<br /><br />And before I stop typing I just want to be clear that I typically don't overhype dishes like this. But like I said, here I am 6 baked eggs later and I still may make this again this weekend. &nbsp;It's becoming my go-to weekend breakfast. &nbsp;So when YOU make this (cause I know you will), feel free to use the veggies you have on hand or those that you like; this is very versatile. &nbsp;Also, this recipe is written for one portion (Because it's definitely going in my cookbook for singles) but it's super easy to double or quadruple. &nbsp;If you do, bake it in individual dishes or use a large casserole dish and serve family style. &nbsp;Another helpful hint is that you can prep the grits and the veggies in advance, cover with saran and store in the fridge for 48 hours. &nbsp;When you're ready, pre heat your oven, throw the egg on there and boom! Breakfast! &nbsp;Though I must admit that when I prepped an extra dish for the next day it ended up being that night's dinner. &nbsp;Again, it's that good! Enjoy!<br /><br /><b><u>Ingredients:</u></b><br /><div class="MsoNormal">1 teaspoon Kosher Salt</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-jhrx_X5AOGI/VDAptYu4irI/AAAAAAAABV0/Qwj4s2eDttI/s1600/blogger-image--1277439824.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://lh6.googleusercontent.com/-jhrx_X5AOGI/VDAptYu4irI/AAAAAAAABV0/Qwj4s2eDttI/s200/blogger-image--1277439824.jpg" width="200" /></a></div><div class="MsoNormal">¼ teaspoon Fresh Black Pepper</div><div class="MsoNormal">¼ teaspoon Smoked Paprika (or sweet)</div><div class="MsoNormal">1 tablespoon butter, divided</div><div class="MsoNormal">1 tablespoon olive oil</div><div class="MsoNormal">2 tablespoons red onion, diced</div><div class="MsoNormal">1 clove garlic, minced</div><div class="MsoNormal">2 cups baby spinach, loosely packed</div><div class="MsoNormal">¼ cup Quick Cook Grits</div><div class="MsoNormal">1 cup water</div><div class="MsoNormal">2 tbsp Parmesan Cheese (plus&nbsp;more for garnish)</div><div class="MsoNormal">1 egg</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><i><b>Special tools:&nbsp;</b></i></div><div class="MsoNormal">Small “Au Gratin” Dish (click <a href="http://www.amazon.com/HIC-Porcelain-Oval-Gratin-10-inch/dp/B005KMKSP0/ref=sr_1_10?s=kitchen&amp;ie=UTF8&amp;qid=1412408802&amp;sr=1-10">HERE</a>to view online, medium to large ramekins also work)</div><div class="MsoNormal">Aluminum Foil</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><u><br /></u></b></div><div class="MsoNormal"><b><u>Directions:</u></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Preheat oven to 350 degrees.</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><a href="https://lh6.googleusercontent.com/-GUJeecygj18/VDApqaXEKzI/AAAAAAAABVs/drqsUD8IL00/s640/blogger-image-1464314734.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://lh6.googleusercontent.com/-GUJeecygj18/VDApqaXEKzI/AAAAAAAABVs/drqsUD8IL00/s320/blogger-image-1464314734.jpg" width="240" /></a>In a small saucer, combine the seasonings: salt, pepper and paprika.<span style="mso-spacerun: yes;">&nbsp; </span>Then in a small sauté pan, heat half of the butter and the oil.<span style="mso-spacerun: yes;">&nbsp; </span>Add in the red onion and sauté until soft, about 5 minutes, then add in the garlic and sauté for 30 seconds more.<span style="mso-spacerun: yes;">&nbsp; </span>Next, add in the spinach, add a couple generous pinches of the seasoning mixture, and sauté everything together until spinach has just wilted.<span style="mso-spacerun: yes;">&nbsp; </span>Remove pan from the heat.</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/--j4GafzuLxM/VDApw1aPhqI/AAAAAAAABV8/gfCMAMVvQ28/s640/blogger-image--1569042552.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://lh3.googleusercontent.com/--j4GafzuLxM/VDApw1aPhqI/AAAAAAAABV8/gfCMAMVvQ28/s320/blogger-image--1569042552.jpg" width="240" /></a></div><div class="MsoNormal">In a microwave-safe bowl, combine grits and water and microwave on high for about 3 minutes.&nbsp;&nbsp;The grits should be slightly runny, not too hard as they will continue to cook in the oven.&nbsp;&nbsp;Carefully, remove grits from the microwave and season them with the remaining butter, parmesan cheese, and a couple more generous pinches of the seasoning mix.&nbsp;&nbsp;Stir to combine. &nbsp;Pour the seasoned grits into a baking dish (Feel free to add an extra sprinkling of seasoning as pictured).</div><div class="MsoNormal"><br /></div><!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Template>Normal.dotm</o:Template> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>302</o:Words> <o:Characters>1724</o:Characters> <o:Company>HCZ Inc.</o:Company> <o:Lines>14</o:Lines> <o:Paragraphs>3</o:Paragraphs> <o:CharactersWithSpaces>2117</o:CharactersWithSpaces> <o:Version>12.0</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:TrackMoves>false</w:TrackMoves> <w:TrackFormatting/> <w:PunctuationKerning/> <w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing> <w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:DontGrowAutofit/> <w:DontAutofitConstrainedTables/> <w:DontVertAlignInTxbx/> </w:Compatibility> </w:WordDocument></xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="276"> </w:LatentStyles></xml><![endif]--> <!--[if gte mso 10]><style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style><![endif]--> <!--StartFragment--> <!--EndFragment--><br /><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/--W1pcITKWY4/VDAp01Vk8lI/AAAAAAAABWM/jUz_Abl1dM8/s640/blogger-image--1960369222.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://lh4.googleusercontent.com/--W1pcITKWY4/VDAp01Vk8lI/AAAAAAAABWM/jUz_Abl1dM8/s320/blogger-image--1960369222.jpg" width="240" /></a></div><div class="MsoNormal">Next, top grits with sautéed spinach, leaving a hole in the center.<span style="mso-spacerun: yes;">&nbsp;&nbsp;</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><a href="https://lh4.googleusercontent.com/-aYdhmy4CNSw/VDApy58cRZI/AAAAAAAABWE/8Ua36qqaRcM/s640/blogger-image-1273588410.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://lh4.googleusercontent.com/-aYdhmy4CNSw/VDApy58cRZI/AAAAAAAABWE/8Ua36qqaRcM/s320/blogger-image-1273588410.jpg" width="240" /></a>Gently crack the egg and add it to the center of the dish.<span style="mso-spacerun: yes;">&nbsp; </span>The egg whites may spread out, but the yolk should be in the center.<span style="mso-spacerun: yes;">&nbsp; </span>Season the egg with the a bit more seasoning mix and then cover the dish loosely with aluminum foil and carefully place the dish in the preheated oven.<span style="mso-spacerun: yes;">&nbsp; </span>Bake for 20-25 minutes.<span style="mso-spacerun: yes;">&nbsp; </span>You are looking for the whites to be just set and the yolk to be runny.<span style="mso-spacerun: yes;">&nbsp; </span>I suggest checking after 20 minutes. If the egg whites are still undercooked, cover and bake 5 minutes more.<span style="mso-spacerun: yes;">&nbsp; </span>When egg is cooked, carefully remove dish from the oven.<span style="mso-spacerun: yes;">&nbsp; </span>Allow to stand for 5 minutes before placing the dish on a plate.<span style="mso-spacerun: yes;">&nbsp; </span>Sprinkle with extra parmesan cheese and enjoy.<span style="mso-spacerun: yes;">&nbsp;</span></div></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-20161005113064206962014-09-28T11:02:00.000-04:002014-10-10T14:36:24.179-04:00Cucumber & Tomato Salad<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-uj0Mvp2q9xM/VDgl1mbILLI/AAAAAAAABW4/BgWCMU75K3I/s640/blogger-image--1442785138.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-uj0Mvp2q9xM/VDgl1mbILLI/AAAAAAAABW4/BgWCMU75K3I/s640/blogger-image--1442785138.jpg"></a></div><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;"><i>Ok so 3 things about this recipe:</i></div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">1. This is a bit of a throwback to my childhood. &nbsp;My Mom used to make this all the time when I was a kid and it was definitely my favorite salad. &nbsp;She would simply toss diced cucumber and tomato with Wishbone's Zesty Italian Dressing and call it a day. &nbsp;As a working mom of two, I will certainly cut her some slack but here I make my vinaigrette from scratch and while doing so, I stumbled upon an amazing dressing. &nbsp;Which brings me to my next point...</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">2. This is an accidental "copy cat" recipe. &nbsp;Like I said, I've always loved this salad and one afternoon when I was at Noodles &amp; Company, I ordered it as a side. &nbsp;It was a tiny little bowl of cucumber and tomatoes in an amazingly sweet and tangy dressing that I INHALED because I loved the dressing so much. &nbsp;"What's IN this?" I kept wondering as I ate. &nbsp;But I couldn't figure it out!</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">I ordered the salad from then on, but it wasn't until the other week when I decided to make my own cucumber and tomato salad that I finally figured it out. &nbsp;As I looked in&nbsp;my pantry to make a vinaigrette, I realized (amazingly enough) I had tapped out of all of my vinegars except for one: Rice Vinegar. &nbsp;I grabbed it, smelled it and figured it would be fine. &nbsp;I combined it with the ingredients listed below and when I tasted the salad I screamed (In my head): NOODLES &amp; COMPANY!! &nbsp;That's their secret: the rice vinegar. &nbsp;And hey, maybe I'm wrong but this tastes just like their version and I found it equally addictive. &nbsp;Not only did I inhale a few servings, but when I served this for some friends, it disappeared then as well.</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">3. Lastly, I just wanted to say that even though it may seem like I'm serving you a summer salad right at the beginning of fall, I'm doing this because now is the perfect time to to make it. The other week when I decided to make this, it was because my Mom STILL has tomatoes coming off her vine and probably will for the next few weeks. &nbsp;If any of you grew tomatoes this summer or have friends or family that did, you may find yourself with an abundance NOW. &nbsp;And let's be honest, we can get tomatoes year round but I found that when a bag of tomatoes was forced upon me, this was the perfect way to use them up so that they wouldn't go bad. &nbsp;I hope you enjoy! Oh and if you found yourself suck with a few little green tomatoes, I've got a great recipe for those <a href="http://www.ebony.com/life/recipe-fried-green-tomatoes-with-chipotle-mayo-304#axzz3EcZ0AD2t" target="_blank">HERE</a>.</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: center;"><b><u>Cucumber &amp; Tomato Salad</u></b></div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;"><b><u>Ingredients:</u> </b>(Makes approx 6 servings)</div><div class="separator" style="clear: both; text-align: left;">5 medium Tomatoes, 1 inch dice</div><div class="separator" style="clear: both; text-align: left;">1 large English Cucumber, 1 inch dice</div><div class="separator" style="clear: both; text-align: left;">1 cup Red Onion, 1 inch dice, layers pulled apart</div><div class="separator" style="clear: both; text-align: left;">1/2 cup Rice Vinegar</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons Extra Virgin Olive Oil</div><div class="separator" style="clear: both; text-align: left;">1 1/2 teaspoons Dried Dill Weed</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons Salt</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon White Sugar</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon White Pepper</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon Garlic Powder</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;"><b><u>Directions:</u>&nbsp;</b></div><div class="" style="clear: both; text-align: left;"><a href="https://lh3.googleusercontent.com/--OiRILngjnM/VCgDL-PjISI/AAAAAAAABU4/lEnu1W9RadY/s640/blogger-image-1674466655.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://lh3.googleusercontent.com/--OiRILngjnM/VCgDL-PjISI/AAAAAAAABU4/lEnu1W9RadY/s200/blogger-image-1674466655.jpg" width="150"></a>In a large bowl, combine tomatoes, cucumber and red onion. &nbsp;Then, in a smaller bowl, whisk together the vinegar, oil, dill, salt, sugar, pepper and garlic powder. &nbsp;Pour vinaigrette over the veggies in the large bowl and gently toss to combine. &nbsp;Cover bowl with saran and refrigerate for at least 2 hours or overnight. &nbsp;The longer this sits, the better it gets. &nbsp;Just make sure to give the salad a fresh toss right before serving.&nbsp;</div><br><br></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-41809484065584487452014-08-05T15:22:00.001-04:002014-08-05T21:59:32.669-04:00Greek Orzo Salad<a href="https://lh4.googleusercontent.com/-V-bKIE5cS2k/U-Eu70IndsI/AAAAAAAABQ0/1jLqMT1YSdE/s640/blogger-image-793406103.jpg" imageanchor="1" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-V-bKIE5cS2k/U-Eu70IndsI/AAAAAAAABQ0/1jLqMT1YSdE/s640/blogger-image-793406103.jpg"></a><div><br></div><div><div>This pasta salad is the side dish for the amazing Greek entree that I created last week: Chicken Souvlaki w/ Tzatziki sauce. I actually was just going to post the chicken and save the orzo salad for the cookbook (it's actually a round two recipe for my Stuffed Peppers! Good stuff will be in that book!). However, I ventured onto twitter today and saw that Barilla Pasta is requesting that folks share their pasta salad recipes. Since I'd just finished this one, I thought I'd go ahead and post it because I think this pasta salad should definitely be featured.&nbsp;</div><div><br></div><div>Whether you're serving this with other Greek Food or not, this is a winning salad! It's summertime fresh with the veggies and dill and all of the colors will really brighten up your table. Enjoy this one and look out for the other recipes shortly!</div><div><br></div><div>Greek Orzo Salad</div><div><br></div><div>Ingredients: (makes 4-5 side servings)</div><div><br></div><div>1 Cup Barilla Orzo</div><div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">3 tbsp evoo</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1tbsp white vinegar</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 tsp Dijon mustard</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Salt &amp; pepper to taste</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Garlic powder to taste</div></div><div>8-10 grape tomatoes, halved</div><div>1/2 English cucumber, diced (medium sized)</div><div>1/4 cup red onion, minced</div><div>2-3 tbsp fresh dill, roughly chopped</div><div>2/3 cup feta cheese, cubed</div><div><br></div><div>Directions:</div><div><br></div><div>Fill a medium sized pot 2/3 of the way full with water, place over high heat and bring water to a boil. Add a generous pinch of salt, then the pasta and cook according to package directions.&nbsp;<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">When pasta is al dente, drain and add to a medium sized bowl.&nbsp;</span></div><div><br></div><div>While pasta is cooking, whisk together oil, vinegar, mustard, salt, pepper and garlic powder&nbsp;<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">in a small bowl. Pour over warm pasta, then add&nbsp;</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">tomatoes, cucumber, onion, dill and stir to combine. Top with feta and enjoy. This is even better when allowed to chill in the fridge.</span></div><div class="separator" style="clear: both;"><br></div></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-21299620761610282152014-07-11T03:26:00.001-04:002014-07-11T10:13:07.264-04:00Easy Crock-Pot Pulled Pork<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-ujfoGP6TMR0/U7-GKX1pMRI/AAAAAAAABPo/Gatq3s5Q0wM/s640/blogger-image--1654633821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-ujfoGP6TMR0/U7-GKX1pMRI/AAAAAAAABPo/Gatq3s5Q0wM/s640/blogger-image--1654633821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-e1R4f9VRCRw/U7-GF4iMezI/AAAAAAAABPQ/-IJOf7P9aUE/s640/blogger-image-1660234289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://lh3.googleusercontent.com/-e1R4f9VRCRw/U7-GF4iMezI/AAAAAAAABPQ/-IJOf7P9aUE/s320/blogger-image-1660234289.jpg" width="320"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Of all of the recipes I've ever written and posted on this blog, I'm thinking this one has the least ingredients. &nbsp;Just a handful in fact, and that's because I got some serious help from Trader Joes. &nbsp;I purchased their BBQ/Coffee rub with the intention of trying it out on steak, but then, when I decided to make pulled pork for my 4th of July cookout, it was put to good use sooner than planned.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">See, I've made pulled pork in the crock-pot before. &nbsp;I've tried a couple different recipes. &nbsp;One where I've made my own rub (meh). &nbsp;Another time, I simply seasoned the pork with salt and pepper and threw it in the crock-pot with 1 liter of coke (tried and true southern method I found on the net). &nbsp;Both times, the pork came out fork tender, but I must say that when I made it this way, using the TJ's rub, it was tender and flavorful.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I believe that the flavor not only came from the rub but the onions and garlic I decided to add as well as the fact that I seared the meat first before adding it into the crock-pot. &nbsp;Also, I didn't use as much liquid as I did when I used coke, because I remembered how much liquid the pork produces on its own. &nbsp;These subtle choices resulted in excellent pulled pork that got rave reviews at my cookout! &nbsp;And whenever I get raves, I always feel compelled to share the recipe. &nbsp;This one is definitely full proof and definitely "semi-homemade." &nbsp;Like I said, I added fresh onions and garlic to a store bought rub AND I also bought the barbeque sauce (Sweet Baby Ray's for the win!). &nbsp;So literally anyone can make this. &nbsp;It's cheap and easy! It would be perfect for your next cookout. &nbsp;Feed a crowd on a dime!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Template>Normal.dotm</o:Template> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>231</o:Words> <o:Characters>1317</o:Characters> <o:Company>HCZ Inc.</o:Company> <o:Lines>10</o:Lines> <o:Paragraphs>2</o:Paragraphs> <o:CharactersWithSpaces>1617</o:CharactersWithSpaces> <o:Version>12.0</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:TrackMoves>false</w:TrackMoves> <w:TrackFormatting/> <w:PunctuationKerning/> <w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing> <w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:DontGrowAutofit/> <w:DontAutofitConstrainedTables/> <w:DontVertAlignInTxbx/> </w:Compatibility> </w:WordDocument></xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="276"> </w:LatentStyles></xml><![endif]--> <!--[if gte mso 10]><style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style><![endif]--> <!--StartFragment--> </div><div class="MsoNormal"><b><u>Ingredients: (feeds 6-8)</u></b></div><div class="MsoNormal">5 lb bone-in pork shoulder or pork butt</div><div class="MsoNormal">1 extra large white onion or 2 medium onions</div><div class="MsoNormal">4 cloves garlic</div><div class="MsoNormal">½ cup Trader Joes BBQ Rub, or your favorite (McCormick Packets are great, purchase 2)</div><div class="MsoNormal">1 ½ cups chicken stock or broth, divided </div><div class="MsoNormal">¾ cup vegetable or canola oil</div><div class="MsoNormal">2 cups store bought barbecue sauce, plus more for serving</div><div class="MsoNormal"><br></div><div class="MsoNormal"><b><u>Directions:</u></b></div><div class="MsoNormal"><br></div><div class="MsoNormal">Preheat cock-pot to low.<span style="mso-spacerun: yes;">&nbsp; </span>Slice the onion and arrange on the bottom of the crock-pot.<span style="mso-spacerun: yes;">&nbsp; </span>Roughly chop the garlic cloves and sprinkle over the onion.<span style="mso-spacerun: yes;">&nbsp;&nbsp; </span>Pour one cup of the chicken stock over the onions and garlic.</div><div class="MsoNormal"><br></div><div class="MsoNormal">Next prepare the pork by placing it on a large plate or cutting board and trim off any access fat.<span style="mso-spacerun: yes;">&nbsp; </span>Rub half the spice rub into one side of meat, flip and rub the other half of the spices into the other half of the meat.<span style="mso-spacerun: yes;">&nbsp; </span>Be sure to cover every inch with the spice and press onto the sides as well.</div><div class="MsoNormal"><br></div><div class="MsoNormal">Allow the rub to set while preheating a dutch oven or large cast iron skillet to <span style="mso-spacerun: yes;">&nbsp;</span>high.<span style="mso-spacerun: yes;">&nbsp; </span>Add in the oil and then gently add in the pork.<span style="mso-spacerun: yes;">&nbsp; </span>Sear for a few minutes or until a golden crust has formed.<span style="mso-spacerun: yes;">&nbsp; </span>Then rotate until browned on all sides.</div><div class="MsoNormal"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-ujfoGP6TMR0/U7-GKX1pMRI/AAAAAAAABPo/Gatq3s5Q0wM/s1600/blogger-image--1654633821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh6.googleusercontent.com/-ujfoGP6TMR0/U7-GKX1pMRI/AAAAAAAABPo/Gatq3s5Q0wM/s320/blogger-image--1654633821.jpg" width="315"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="MsoNormal">Once completely seared, quickly transfer meat to the crock pot, placing the meat on top of the onions.<span style="mso-spacerun: yes;">&nbsp; </span>Then, use the remaining ½ cup of stock to deglaze the pan, scraping up all of the bits from the bottom.<span style="mso-spacerun: yes;">&nbsp; </span>Pour the stock into the crock pot, cover and cook on low overnight or for 8-9 hours.</div><div class="MsoNormal"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-Nui3IM9N4Gk/U7-GDNvIZCI/AAAAAAAABPA/joZyVH49Ic4/s640/blogger-image--1834247351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh4.googleusercontent.com/-Nui3IM9N4Gk/U7-GDNvIZCI/AAAAAAAABPA/joZyVH49Ic4/s320/blogger-image--1834247351.jpg" width="238"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="MsoNormal">Once cooked, transfer meat to a bowl or deep container.<span style="mso-spacerun: yes;">&nbsp; </span>Pour everything from the crock pot into a strainer to separate the juices from the onions.<span style="mso-spacerun: yes;">&nbsp; </span>Discard the juices, add the onions back to the pork and using two forks, shred the meat.<span style="mso-spacerun: yes;">&nbsp; </span>Mix in the two cups of BBQ sauce and serve with buns, coleslaw and additional sauce. &nbsp;Enjoy!<span style="mso-spacerun: yes;">&nbsp;&nbsp;</span></div><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-M2ldKmKUm1g/U7-GEilXZAI/AAAAAAAABPI/Mp2bjdbhaC4/s640/blogger-image--1703368921.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://lh5.googleusercontent.com/-M2ldKmKUm1g/U7-GEilXZAI/AAAAAAAABPI/Mp2bjdbhaC4/s320/blogger-image--1703368921.jpg" width="238"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Meat removed from crock-pot.</td></tr></tbody></table><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-sQbgAgfXBAM/U7-GIww16eI/AAAAAAAABPg/T8agkn1BPw0/s640/blogger-image--2039458170.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://lh4.googleusercontent.com/-sQbgAgfXBAM/U7-GIww16eI/AAAAAAAABPg/T8agkn1BPw0/s320/blogger-image--2039458170.jpg" width="307"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Strained juices.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><br><br><a href="https://lh4.googleusercontent.com/-7pFd5n4EU4g/U7-GHcvr-MI/AAAAAAAABPY/-2HjICDfkD0/s640/blogger-image--524924166.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://lh4.googleusercontent.com/-7pFd5n4EU4g/U7-GHcvr-MI/AAAAAAAABPY/-2HjICDfkD0/s320/blogger-image--524924166.jpg" width="238"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Used 2 forks to shred the meat. Though I barely had to. So tender!</td></tr></tbody></table></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-61621976677256340332014-07-03T10:16:00.000-04:002014-07-03T10:16:04.198-04:00Summer Sides, Soups and Sweets!<div dir="ltr" style="text-align: left;" trbidi="on"> <!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Template>Normal.dotm</o:Template> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>482</o:Words> <o:Characters>2751</o:Characters> <o:Company>HCZ Inc.</o:Company> <o:Lines>22</o:Lines> <o:Paragraphs>5</o:Paragraphs> <o:CharactersWithSpaces>3378</o:CharactersWithSpaces> <o:Version>12.0</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:TrackMoves>false</w:TrackMoves> <w:TrackFormatting/> <w:PunctuationKerning/> <w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing> <w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:DontGrowAutofit/> <w:DontAutofitConstrainedTables/> <w:DontVertAlignInTxbx/> </w:Compatibility> </w:WordDocument></xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="276"> </w:LatentStyles></xml><![endif]--> <!--[if gte mso 10]><style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style><![endif]--> <!--StartFragment--> <br /><div class="MsoNormal">Happy 4<sup>th</sup> of July to you all!<span style="mso-spacerun: yes;">&nbsp; </span>I don’t have any new recipes to share, unfortunately, but I do have news! I’ve enrolled in an online writing camp for the month of July called <a href="http://www.campnanowrimo.org/" target="_blank">Camp NaNoWriMo</a>.<span style="mso-spacerun: yes;">&nbsp; </span>It’s an online writing community that gives you the tools and support you need to reach your goal of writing 50,000 words in 31 days.<span style="mso-spacerun: yes;">&nbsp; </span>I learned about NaNoWriMo from Meg, my good friend from graduate school, who participated last November to write a novel, which is actually what the writing community was created for.<span style="mso-spacerun: yes;">&nbsp; </span>But lucky for me, they’ve created a camp in July where they invite you to work on any project that you like.<span style="mso-spacerun: yes;">&nbsp; </span></div><div class="MsoNormal"><span style="mso-spacerun: yes;"><br /></span></div><div class="MsoNormal">I’m finally working on my cookbook and this project has perfect timing because I am off for the summer and though my business <a href="http://www.PopcornQueens.com/" target="_blank">Popcorn Queens</a> keeps me very busy, what I’m learning from this experience is that you can get so much accomplished in a single hour.<span style="mso-spacerun: yes;">&nbsp; </span>Or, as the "writing sprints" that we’re encouraged to participate in have taught me, in just 15 minutes you can type a lot of words.<span style="mso-spacerun: yes;">&nbsp; </span>So I’m finding the time somewhat effectively, but this is only day 3.<span style="mso-spacerun: yes;">&nbsp; </span>2,535 words so far 47,465 words to go.<span style="mso-spacerun: yes;">&nbsp; </span>I’ll report back at the end of July and post any significant dishes on the blog throughout the month.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">In the meantime, I decided to share some of my favorite summer recipes today in case anyone needed inspiration.<span style="mso-spacerun: yes;">&nbsp; </span>Another thing I learned while working on my cookbook is that I have so many recipes on here.<span style="mso-spacerun: yes;">&nbsp; </span>I never thought I measured up to other food bloggers but this is my 66<sup>th</sup> post and about 50 of them have been recipes.<span style="mso-spacerun: yes;">&nbsp; </span>Regardless of what anyone else is doing, I think that’s a lot!<span style="mso-spacerun: yes;">&nbsp;&nbsp;</span>It’s time for the cookbook. &nbsp;Anyway enjoy the Sides, Soups and Sweets!</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal" style="text-align: center;"><b><u>My Summer Sides</u></b></div><div class="MsoNormal"><b><i><br /></i></b></div><div class="MsoNormal"><b><i><br /></i></b></div><div class="MsoNormal" style="text-align: center;"><b><i><a href="http://aprilscookin.blogspot.com/2012/05/summer-sides-apple-slaw.html" target="_blank">Apple Slaw</a>&nbsp;</i></b></div><div class="MsoNormal"><b><i><br /></i></b></div><div class="MsoNormal"><a href="http://1.bp.blogspot.com/-p6x51--0cto/T70iSvHW5VI/AAAAAAAAAWI/_QcMgd4BXFY/s1600/IMG_3164.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="196" src="http://1.bp.blogspot.com/-p6x51--0cto/T70iSvHW5VI/AAAAAAAAAWI/_QcMgd4BXFY/s200/IMG_3164.jpg" width="200" /></a></div><div class="MsoNormal">I sent this to my Aunt’s 4<sup>th</sup> of July cookout last summer because I couldn’t go.<span style="mso-spacerun: yes;">&nbsp; </span>Halfway through the day I got a text: “Your Slaw is a hit! It’s almost gone!”<span style="mso-spacerun: yes;">&nbsp; </span>I have to admit this dish is a labor of love (slicing and dicing a ton of apples) but it’s so refreshing and healthy, your guests will appreciate it!</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><i><br /></i></b></div><div class="MsoNormal"><b><i><br /></i></b></div><div class="MsoNormal"><b><i><br /></i></b></div><div class="MsoNormal" style="text-align: center;"><b><br /></b></div><div class="MsoNormal" style="text-align: center;"><b><br /></b></div><div class="MsoNormal" style="text-align: center;"><b><i><a href="http://aprilscookin.blogspot.com/2012/05/summer-sides-german-potato-salad.html" target="_blank">German Potato Salad</a>&nbsp;</i></b></div><div class="MsoNormal"><b><i><br /></i></b></div><div class="MsoNormal"><a href="http://1.bp.blogspot.com/--ZTejknIUSI/T7_IiaLM8hI/AAAAAAAAAWs/QBssTwhyfN0/s1600/IMG_3160.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="155" src="http://1.bp.blogspot.com/--ZTejknIUSI/T7_IiaLM8hI/AAAAAAAAAWs/QBssTwhyfN0/s200/IMG_3160.jpg" width="200" /></a>My roommate told me that one of her co-workers had her dying lauging because she was complaining about how much she hates the 4<sup>th</sup> and what she hates the most: Potato Salad!<span style="mso-spacerun: yes;">&nbsp; </span>It sits out, gets runny and gross, I get it.<span style="mso-spacerun: yes;">&nbsp;&nbsp; </span>Make this German version instead! <span style="mso-spacerun: yes;">&nbsp;</span>Mayo free, best at room temperature and has tons of flavor.</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><i><br /></i></b></div><div class="MsoNormal"><b><i><br /></i></b></div><div class="MsoNormal"><b><i><br /></i></b></div><div class="MsoNormal"><b><i></i></b></div><div class="MsoNormal"><b><i><br /></i></b></div><div class="MsoNormal" style="text-align: center;"><b><i><a href="http://aprilscookin.blogspot.com/2012/06/summer-sides-grilled-corn-salad.html" target="_blank">Grilled Corn Salad&nbsp;</a></i></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><a href="http://2.bp.blogspot.com/--QbptjJSoAo/T990Ph2vZLI/AAAAAAAAAY4/9321Sw3UVTU/s1600/IMG_3568.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="http://2.bp.blogspot.com/--QbptjJSoAo/T990Ph2vZLI/AAAAAAAAAY4/9321Sw3UVTU/s200/IMG_3568.JPG" width="200" /></a>Wont say too much about this except, like my Apple Slaw, my family really loves it.<span style="mso-spacerun: yes;">&nbsp; </span>My Mom even asked me for the recipe yesterday.<span style="mso-spacerun: yes;">&nbsp; </span>Corn is just one of those vegetables that everyone loves and grilling it, only makes it better.</div><div class="MsoNormal"><br /></div><div class="MsoNormal" style="text-align: center;"><b><u><br /></u></b></div><div class="MsoNormal" style="text-align: center;"><b><u><br /></u></b></div><div class="MsoNormal" style="text-align: center;"><b><u><br /></u></b></div><div class="MsoNormal" style="text-align: center;"><b><u><br /></u></b></div><div class="MsoNormal" style="text-align: center;"><b><u><br /></u></b></div><div class="MsoNormal" style="text-align: center;"><b><u><br /></u></b></div><div class="MsoNormal" style="text-align: center;"><b><u>My Summer Soup</u></b></div><div class="MsoNormal" style="text-align: center;"><b><u><br /></u></b></div><div class="MsoNormal" style="text-align: center;"><b><u><br /></u></b></div><div class="MsoNormal" style="text-align: center;"><b><i><a href="http://aprilscookin.blogspot.com/2012/08/grandpas-gazpacho-revisited.html" target="_blank">Gazpacho</a></i></b></div><div class="MsoNormal"><b><i><br /></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-8voFe-ObJ1Q/UCFUJg4rdDI/AAAAAAAAAaQ/vyaZAfht0JU/s1600/IMG_3834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-8voFe-ObJ1Q/UCFUJg4rdDI/AAAAAAAAAaQ/vyaZAfht0JU/s200/IMG_3834.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="MsoNormal">This recipe has been in my family for years and I just love it.<span style="mso-spacerun: yes;">&nbsp; </span>I’m even planning on making this in the next couple of weeks because it’s HOT out there!<span style="mso-spacerun: yes;">&nbsp; A</span>nother refreshing, healthy option for you all!</div><div class="MsoNormal" style="text-align: center;"><b><u><br /></u></b></div><div class="MsoNormal" style="text-align: center;"><b><u><br /></u></b></div><div class="MsoNormal" style="text-align: center;"><b><u></u></b></div><div class="MsoNormal" style="text-align: center;"><b><u>My Summer Sweet</u></b></div><div class="MsoNormal" style="text-align: center;"><b><u><br /></u></b></div><div class="MsoNormal" style="text-align: center;"><b><u><br /></u></b></div><div class="MsoNormal" style="text-align: center;"><b><i><a href="http://aprilscookin.blogspot.com/2012/09/pineapple-upside-down-cupcakes.html" target="_blank">Pineapple Upside Down Cupcakes</a></i></b></div><div class="MsoNormal"><b><i><br /></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-66QceT8TcsQ/UElQMwAB9nI/AAAAAAAAAaw/fr28fXFa5dw/s1600/IMG_4187.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="http://2.bp.blogspot.com/-66QceT8TcsQ/UElQMwAB9nI/AAAAAAAAAaw/fr28fXFa5dw/s320/IMG_4187.jpg" width="320" /></a></div><div class="MsoNormal"></div><div class="MsoNormal"><br /></div>I like this recipe for the summer because well, pineapples are tropical right?<span style="mso-spacerun: yes;">&nbsp; </span>(even if they come out of a can) Also there’s no icing.<span style="mso-spacerun: yes;">&nbsp; </span>It can sit on your outdoor picnic table for hours and you don’t have to worry about them.<span style="mso-spacerun: yes;">&nbsp; </span>Plus, Pineapple Upside Down Cake is a crowd favorite on the low.<span style="mso-spacerun: yes;">&nbsp; </span>I never knew until I made these how many people rank it as their favorite dessert.<br /> <div class="MsoNormal"><br /></div><div class="MsoNormal"><o:p><br /></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><i>Please make one or all of these during your holiday weekend or any time this summer!<span style="mso-spacerun: yes;">&nbsp; </span>And Share! Share! Share! (@the_single_cook on Twitter &amp; IG -- The Single Cook on FB)</i></b></div><!--EndFragment--></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-6881544025798326792014-06-24T12:46:00.001-04:002014-07-03T09:51:04.239-04:00April's Eatin'<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-dvAtWuUaiqQ/U6j1Ne-CGbI/AAAAAAAABNI/9-fb5u3KmzI/s640/blogger-image-1671917460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-dvAtWuUaiqQ/U6j1Ne-CGbI/AAAAAAAABNI/9-fb5u3KmzI/s640/blogger-image-1671917460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-eh4aPOtfOn8/U6YEReQnXCI/AAAAAAAABLo/8YFQsgzYmaM/s640/blogger-image--1475659467.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"></a><a href="https://lh6.googleusercontent.com/-_vrKV_ErVDs/U6YEOsy9BzI/AAAAAAAABLg/7eujFARPu2g/s640/blogger-image-535047160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-_vrKV_ErVDs/U6YEOsy9BzI/AAAAAAAABLg/7eujFARPu2g/s640/blogger-image-535047160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh6.googleusercontent.com/-74QHZweMlqc/U6jN367qa7I/AAAAAAAABMQ/MVzxKd6i9Cs/s640/blogger-image--425486803.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-q-96sIULMy4/U6jOBxlaF1I/AAAAAAAABMo/TcsK0Iv2Wdk/s640/blogger-image--283593029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-q-96sIULMy4/U6jOBxlaF1I/AAAAAAAABMo/TcsK0Iv2Wdk/s640/blogger-image--283593029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh5.googleusercontent.com/-FEhlKWNAY6g/U6j1HevL2RI/AAAAAAAABM4/3QcDuTpwcs8/s640/blogger-image-1520523164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-FEhlKWNAY6g/U6j1HevL2RI/AAAAAAAABM4/3QcDuTpwcs8/s640/blogger-image-1520523164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh5.googleusercontent.com/-hWVTv9QCbn0/U6mrQ-3UmjI/AAAAAAAABN8/PSYEd1SJsCw/s640/blogger-image--354764653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-hWVTv9QCbn0/U6mrQ-3UmjI/AAAAAAAABN8/PSYEd1SJsCw/s640/blogger-image--354764653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-5kZ8QHKAqas/U6mrTzYaUUI/AAAAAAAABOE/dqDPM1DscJc/s640/blogger-image-1885049884.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-vlzaYPZCFbE/U6mrNr4b6rI/AAAAAAAABN0/lunjFbvItgk/s640/blogger-image--1043894612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-vlzaYPZCFbE/U6mrNr4b6rI/AAAAAAAABN0/lunjFbvItgk/s640/blogger-image--1043894612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh6.googleusercontent.com/-WqnKGPighDw/U6YEL00MkVI/AAAAAAAABLY/ffou1wOJ5mg/s640/blogger-image--332495346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-WqnKGPighDw/U6YEL00MkVI/AAAAAAAABLY/ffou1wOJ5mg/s640/blogger-image--332495346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-rbYuKrlVI2o/U6YEUKj0yFI/AAAAAAAABLw/0PR6UF7Ywnc/s640/blogger-image--1535241420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-rbYuKrlVI2o/U6YEUKj0yFI/AAAAAAAABLw/0PR6UF7Ywnc/s640/blogger-image--1535241420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh4.googleusercontent.com/-UvRse7jbVho/U6jN74s89lI/AAAAAAAABMY/GLa8PJ793qk/s640/blogger-image-1554647747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-UvRse7jbVho/U6jN74s89lI/AAAAAAAABMY/GLa8PJ793qk/s640/blogger-image-1554647747.jpg" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">I'm down in Florida visiting my best friend. Before I came down, she told me that she wanted to take me on a food tour. Amazingly enough, I've never been on one so of course I was game. She sent me a link to MiamiCulinaryTours.com and out of the 3 or 4 options, we both agreed that the Little Havana Food Tour was the one. We both love Caribbean cuisine and judging from the tour's description, we were going to learn just as much about Cuban and Cuban-American culture then we were about the food. So $56 later, (minus $10 w/ the offer code TWITTER) we were all set for a day of food and fun.&nbsp;</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Throughout the entire 2.5&nbsp;<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">hr tour, I photographed everything. The food and anything else I thought was interesting. The pictures are below and all I can do is hope that they captured this amazing experience!&nbsp;</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">We met our tour guide on Calle Ocho (8th Street) in a contemporary art gallery (one of many in Little Havanna now). We checked out the amazing art and then we were taken to our first stop: El Pub. After we walked&nbsp;<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">past the little window (for coffee to-go) and a huge food counter (for the regulars) we were escorted to a long table in the dining room. Above us, the World Cup was playing and then little shots of Cuban coffee were put before us. Our tour guide said this was the perfect introduction to Cuban Culture. Then came the food!&nbsp;</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-MYklTrgxXsU/U6j1KnFUpVI/AAAAAAAABNA/hOEGBhfBnJ0/s640/blogger-image--577343737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-MYklTrgxXsU/U6j1KnFUpVI/AAAAAAAABNA/hOEGBhfBnJ0/s640/blogger-image--577343737.jpg" /></a></div><br /><div class="separator" style="clear: both;">First course was Empanadas filled with ground beef and onions. Our guide made a point to tell us that they are handmade from scratch and even though empanadas are really from Argentina (I kind of want to confirm this) they are very popular on Calle Ocho and in Cuban cooking. These were quite tasty!&nbsp;</div><div class="separator" style="clear: both;"><br /></div><img border="0" src="https://lh3.googleusercontent.com/-rbYuKrlVI2o/U6YEUKj0yFI/AAAAAAAABLw/0PR6UF7Ywnc/s640/blogger-image--1535241420.jpg" /><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">After the empanadas, out came our 2nd dish. She said the name a few times and I wish I had written it down, though let's be honest, I probably would've butchered it anyway. But I do know they were Tostones or green plantains filled with chicken. The chicken was cooked in spices with a little tomato and onion. It was quite different but delicious. After eating these I wish I had Guy Fiere privileges because I wanted to go into the kitchen to learn how to get the plantains to form into these little cups. Quite the mystery.&nbsp;</div><div class="separator" style="clear: both;"><br /></div><img border="0" src="https://lh6.googleusercontent.com/-WqnKGPighDw/U6YEL00MkVI/AAAAAAAABLY/ffou1wOJ5mg/s640/blogger-image--332495346.jpg" /><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">After El Pub we walked a few doors down to another authentic Cuban restaurant for one of the most famous Cuban dishes: The Cuban Sandwich. I've eaten this sandwich a few times but never like this. On the tour we got "The Midnight Sandwich" which was the Cuban but with a sweeter bread. See just like any other Cuban Sandwich this one had roasted pork, ham, cheese, pickles and mustard. But we were told that this version was created for the cigar makers who would get off work at midnight. They would be hungry and looking for something filling but with some sweetness since it was dessert time. Well a chef created the Sammy you see below and it became so popular that people started asking for it this way; the "midnight" way. I wasn't expecting to like it but it was quite good. The bread reminded me of potato bread and it somehow worked with the other ingredients.&nbsp;</div><div class="separator" style="clear: both;"><br /></div><img border="0" src="https://lh3.googleusercontent.com/-vlzaYPZCFbE/U6mrNr4b6rI/AAAAAAAABN0/lunjFbvItgk/s640/blogger-image--1043894612.jpg" /><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">After eating ALOT, it was the perfect time to take a break from food and explore the other cool things Little Havanna had to offer. The first was a real cigar factory.&nbsp;</div><div class="separator" style="clear: both;"><br /></div><img border="0" src="https://lh3.googleusercontent.com/-wZMsOFZTeoQ/U6jN-6KDU3I/AAAAAAAABMg/q2wdSAE5L_Y/s640/blogger-image--234978931.jpg" /><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">This gentleman Pedro Bello Sr. gets to sit outside of his well known cigar store because he is the holder of the Crystal Leaf Award; the most prestigious in the cigar industry. Mr. Bello is treated as a tourist attraction while his son and grandson continue to hand roll cigars inside.&nbsp;</div><div class="separator" style="clear: both;"><br /></div><img border="0" src="https://lh5.googleusercontent.com/-tx-ZE5esU7I/U6mrClBpJQI/AAAAAAAABNk/J0osVxa_wVQ/s640/blogger-image-1709921047.jpg" /><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Not sure if this is his son or grandson but man he was hot. (I'm a sucker for a nice smile)</div><div class="separator" style="clear: both;"><br /></div><img border="0" src="https://lh3.googleusercontent.com/-5kZ8QHKAqas/U6mrTzYaUUI/AAAAAAAABOE/dqDPM1DscJc/s640/blogger-image-1885049884.jpg" /><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">After the cigar shop, we walked through Domino Park which was set up for the elders in the neighborhood to play...you guessed it! Dominoes! And chess. The integrity of the park is upheld by a few rules that include: no gambling, no drinking, no weapons, just to name a few. So hustlers were not welcome, just men and women who truly enjoyed the game.&nbsp;</div><div class="separator" style="clear: both;"><br /></div><img border="0" src="https://lh5.googleusercontent.com/-hWVTv9QCbn0/U6mrQ-3UmjI/AAAAAAAABN8/PSYEd1SJsCw/s640/blogger-image--354764653.jpg" /><br /><div class="separator" style="clear: both;"><br /></div><img border="0" src="https://lh5.googleusercontent.com/-FEhlKWNAY6g/U6j1HevL2RI/AAAAAAAABM4/3QcDuTpwcs8/s640/blogger-image-1520523164.jpg" /><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Now, we were told, it was time for dessert! Our guide took us to a traditional Cuban bakery for a delicious sweet pastry (didn't get the name of this one either) filled with a Guava jelly. She told us this pastry is usually eaten for breakfast, amazingly enough, and the even more popular version has cheese mixed in with the filling. I would love to try that kind but this...it was perfection!&nbsp;</div><div class="separator" style="clear: both;"><br /></div><img border="0" src="https://lh6.googleusercontent.com/-q-96sIULMy4/U6jOBxlaF1I/AAAAAAAABMo/TcsK0Iv2Wdk/s640/blogger-image--283593029.jpg" /><br /><br /><img border="0" src="https://lh6.googleusercontent.com/-74QHZweMlqc/U6jN367qa7I/AAAAAAAABMQ/MVzxKd6i9Cs/s640/blogger-image--425486803.jpg" /><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">We left the bakery and ended up in a fruit stand/juice bar. We were given a juice pressed from Cuban Sugar Cane to wash down our pastry. It's pictured below. I was surprised to find it sweet but not too sweet and therefore quite refreshing!&nbsp;</div><div class="separator" style="clear: both;"><br /></div><img border="0" src="https://lh6.googleusercontent.com/-_vrKV_ErVDs/U6YEOsy9BzI/AAAAAAAABLg/7eujFARPu2g/s640/blogger-image-535047160.jpg" /><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">The fruits available came from Cuba and other parts of the Caribean and South America. A couple folks on the tour purchased some and a few even got &nbsp;coconut water to go.</div><div class="separator" style="clear: both;"><br /></div><img border="0" src="https://lh6.googleusercontent.com/-APBWX97wbF4/U6YEYHMDBRI/AAAAAAAABL4/nejtGjDsxWQ/s640/blogger-image-1889558706.jpg" /><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Last but not least we ended up in Azucar Ice Cream Shop (azucaricecream.com) for one more round of dessert. This stop on the tour was a bit different from the others. The shop hadn't been open for decades, there was adequate seating and credit cards were accepted. However, this shop is on Calle Ocho because a Cuban-American woman named Suzy Batlle opened it after working in business for years to honor her Abuelita (or Grandmother). Her Grandmother had a passion for creating ice cream flavors with Cuban influence and Suzy wanted to share this deliciousness with the masses. Bless her!&nbsp;</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">The flavor I ended up with was Cafe con Leche which, interestingly enough, was topped with Oreos. One word: phenomenal!&nbsp;</div><div class="separator" style="clear: both;"><br /></div><img border="0" src="https://lh3.googleusercontent.com/-eh4aPOtfOn8/U6YEReQnXCI/AAAAAAAABLo/8YFQsgzYmaM/s640/blogger-image--1475659467.jpg" /><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">But before settling on that flavor we were told that we could try as many as we wanted and I swear I tried all that were available (about 24 each day) or close to it. Though as you can see from the flavor list, she has created TONS of unique combinations that places this shop far above the average.&nbsp;</div><div class="separator" style="clear: both;"><br /></div><img border="0" src="https://lh4.googleusercontent.com/-dvAtWuUaiqQ/U6j1Ne-CGbI/AAAAAAAABNI/9-fb5u3KmzI/s640/blogger-image-1671917460.jpg" /><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">All in all, my first food tour exceeded my expectations. I was inspired in so many ways and it only made me want to do more. I'm hoping to continue this "April's Eatin'" portion of my blog with more food tour and restaurant experiences because any good cook has to get out there and eat!&nbsp;</div></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com1tag:blogger.com,1999:blog-4531773032553121121.post-66578067462900037682014-06-13T08:00:00.000-04:002014-06-13T11:24:23.752-04:00My First Cooking Competition<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://aif.org/wp-content/uploads/2014/04/2_Eat4Charity_Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="2_Eat4Charity_Logo" border="0" class="alignleft size-full wp-image-21481" src="http://aif.org/wp-content/uploads/2014/04/2_Eat4Charity_Logo.jpg" height="166" width="240"></a></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222; font-family: arial; font-size: x-small;"><br></span><br><h3 style="text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222; font-family: arial; font-size: x-small;"><i>It's been ages since my last post, and I do have some recipes on the way, but I thought I'd take to my blog to share my experience participating in my first cooking competition. &nbsp;This post is long, but it's the whole story! From start to finish. The good, the bad, and the tasty!</i></span></h3><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222; font-family: arial; font-size: x-small;"><i><br></i></span></div><a href="http://4.bp.blogspot.com/-k2k4zNMDqw0/U5pVS55IelI/AAAAAAAABK0/D8cxDWodDgM/s1600/photo+1-2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-k2k4zNMDqw0/U5pVS55IelI/AAAAAAAABK0/D8cxDWodDgM/s1600/photo+1-2.JPG" height="320" width="240"></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;">When I saw the email calling for cooks and chefs to compete in the <a href="http://aif.org/event/aifypdc-eat4charity/" target="_blank">Eat for Charity Event in DC</a></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;">, hosted by the American India Foundation, I knew I had to apply. &nbsp;They basically were looking for someone just like me: amateur chef with a signature dish who wants to see how good their food really is.</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"><br></span></span><br><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"><br></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;">Well that was me all right, and even though I knew that my<a href="http://www.ebony.com/life/recipe-aprils-blackened-shrimp-and-grits#axzz34TlLPLmO" target="_blank"> Shrimp &amp; Grits</a> (pictured right) were definitely considered my "signature dish" and had to be my competition dish, I thought hmmmm "Shouldn't I make popcorn?" I mean, in case some of you don't know, I have a <a href="http://www.popcornqueens.com/" target="_blank">Gourmet Caramel Popcorn Business</a></span><span class="Apple-style-span"><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"> that needs to be promoted and I was not sure Mama Popcorn Queen would approve of this.</span></span><br></span></span><br><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But then I quickly remembered why I chose to go into business with my Mom. &nbsp;Even though she's tough and wants me focused only on Popcorn Queens, she still knows me better than anyone and she knew that I had to do this. &nbsp;"Go ahead and apply," she said, "Just try to figure out some way to promote the biz." &nbsp;And that was that. &nbsp;I filled out the application and on May 15th I was sent an email saying I'd been selected as a contestant. &nbsp;At that moment, I had no idea what I was getting myself into. &nbsp;I just knew that I had been chosen and I wanted to win.<br> </span><br><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As we got closer to the competition (taking place on June 7th) more and more details about the event were shared and I got more and more nervous. &nbsp;Here were the most nerve racking ones:</span><br><br><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">No cooking allowed on site. No hot plates, no refrigeration.</span></li><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Each contestant had to prepare 150 small plates for 150 people. &nbsp;Yikes!</span></li><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You had to present your dish to 3 judges, 2 of which are well known chefs in the DC area, the other the owner of a Gourmet Food Market in Dupont Circle (There's your popcorn connection Mom!)</span></li></ul><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br></span>As much as these tid bits of information scared the crap out of me, I decided to embrace them as challenges that real food competitors face. &nbsp;As I came up with my budget, shopped for 150 people, and planned how I was going to make a dish like Shrimp &amp; Grits OFF SITE, I remembered all the episodes of Top Chef I'd watched where curve balls were thrown at the "cheftestants." I told myself, you always wanted to do this April! &nbsp;Step. It. Up.&nbsp;<br><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"><br></span></span><br><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Two days before the event, I did my shopping at BJ's and my Mom found a great deal on Shrimp at Sysco (6 lb boxes at $8.50 a lb). &nbsp;I was so excited about this deal, I forgot to ask her if the shrimp were cleaned. &nbsp;I guess I assumed that they would be the "easy peel," deveined shrimp that clearly I've been spoiled with. &nbsp;So the day before as I was doing my planning, I figured 1 hour would be enough time for peeling shrimp. -- BIG Mistake. &nbsp;And I guess my subconscious picked up on this because the night before the competition, I had a horrible dream that everything went wrong. &nbsp;I wont bore you with the details but I will say that when I woke up, I was so glad I woke up.</span></span><br></span></span><br><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Right after my nightmare, I texted my Mom and told her about it. &nbsp;She gave me the best reply: &nbsp;"That's just the devil. &nbsp;You're going to do great," she said. "Just don't go there expecting to win, go expecting to do your best."<br></span><br><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It was exactly what I needed to hear, mainly the last part, which I repeated constantly in my head all day. &nbsp;Especially when my friend Erica and I get to the kitchen, only to discover that the shrimp are not cleaned. &nbsp;12 lbs of Shrimp that have to be peeled AND deveined. &nbsp;I put Erica on it while I prepped other things but as we approached the 90 minute mark on the shrimp (remember I'd factored an hour) I had to jump in there and help. &nbsp;And can I just say, as a side note, deveining shrimp is hands down the most tedious and disgusting job in cooking. #thatisall<br></span><br><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once we got the shrimp done, we were clearly behind schedule but I worked hard to get back on track. &nbsp;Things were looking up until the point where it was time to cook my grits. &nbsp;I was cooking them for 150 people and therefore had to use a huge pot. &nbsp;The one I chose was tall as opposed to wide and what happened was, the grits on the bottom cooked so quickly and lumped together while the ones on top were still "raw."<br></span><br><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As I was scraping these large lumps of grits off of the bottom of the pot, I literally thought I was going to cry. &nbsp;It was 10 minutes past the time we were set to leave and I was feeling like I had to start the grits all over! Then, God stepped in. &nbsp;Right when I was on the verge of a break down, the owners of <a href="http://theraviolirevolution.com/" target="_blank">Ravioli Revolution</a> came into the kitchen. &nbsp;(I guess I forgot to mention that Popcorn Queens rents a commercial kitchen that is shared with other food entrepreneurs) The guys came in and were instantly curious about what I was making, since it wasn't popcorn. &nbsp;I told them but confessed that the grits were a disaster and it was looking like I wasn't going to make it.<br></span><br><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">"April!" one of them said to me "Grits are just like polenta, you have to whisk em! You can't be stirring the grits!" &nbsp;He was right. &nbsp;Any other time I've made grits, I've had a whisk but not this time. &nbsp;"I don't have a whisk big enough for this pot! I don't know what to do!" &nbsp;Then he said the magic words: "I have a big whisk in my station. &nbsp;You're welcome to use it as long as you put it back."<br></span><br><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My friend Erica runs over to grab the whisk, she comes back and it was like the clouds parted and the sun shone again! <a href="http://www.matferbourgeatusa.com/giant-kitchen-whisk-3" target="_blank">THIS WHISK</a> was exactly what I needed (and just fyi I couldn't even find the whisk they gave me online, this one doesn't do it justice but will give you an idea). &nbsp;I pulled the trash can over, dumped the big lumps into it and whisked my butt off until the grits were as close to perfection that I could get them. &nbsp;Erica and I quickly loaded up the car. &nbsp;We were about 20 minutes late but we were on our way.<br></span><br><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We arrived at the venue Mad Momos <a href="http://www.madmomos.com/" target="_blank">(pretty cool place)</a> and it was a race to get set up and begin serving. &nbsp;As I was unpacking, people saw the shrimp and a crowd began to gather right away; good sign! Once I was ready, Erica and I had an assembly line going and started serving our plates. &nbsp;I got amazing feedback on the dish and after several hours of what felt like hell, I finally started to have fun. &nbsp;I realized, while serving, that even though cooking is hard work, I really love to do it because I love the joy food brings people and the conversations that come from it.<br></span><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-id7Ha08V3DI/U5pUSGWtStI/AAAAAAAABKk/TfPw26f3bgc/s1600/photo+3-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-id7Ha08V3DI/U5pUSGWtStI/AAAAAAAABKk/TfPw26f3bgc/s1600/photo+3-2.JPG" height="320" width="240"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A guest and his plate. I did 150 of these!</td></tr></tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When I had a spare moment, I went around and tasted some of my competitiors dishes. &nbsp;I got a little worried, but I remembered what my mom said and I knew I had done my best work. &nbsp;And really, so had everyone else so I knew there was a chance that I wouldn't win, but my friends and brother were there to vote for me and I even had quite a few strangers tell me they voted for my dish for fan favorite! yay!<br></span><br><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gSXxeFIGDzI/U5pUSAQ_A3I/AAAAAAAABKo/IZMNJrBVcZo/s1600/photo+2-2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-gSXxeFIGDzI/U5pUSAQ_A3I/AAAAAAAABKo/IZMNJrBVcZo/s1600/photo+2-2.JPG" height="240" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My sous chef Erica and I toasting it up at the end.</td></tr></tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">All the compliments and kind words really felt great but at the end of the day, I didn't win and yes I was disappointed but I learned so much. &nbsp;I learned that I <i>can</i> cook for large crowds. I learned that I do have what it takes to compete. &nbsp;And I learned that you have to have support to be successful in cooking (and in anything really). &nbsp;I don't know what I would have done without my friend Erica, my Mom, my Ravioli Revolution Superheros and of course my friends and family that came out to support me.<br></span><br><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Overall, I didn't get a win but I'd definitely be selling myself short if I said my first cooking competition wasn't a success!</span></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com1tag:blogger.com,1999:blog-4531773032553121121.post-70629906549400000462014-04-17T22:24:00.000-04:002014-04-17T22:24:46.404-04:00Shrimp & Pesto Pizza<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-DpmDayn6PNM/Uxvw8uZxjVI/AAAAAAAABC0/cPnUudKWzlU/s640/blogger-image-678551622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-DpmDayn6PNM/Uxvw8uZxjVI/AAAAAAAABC0/cPnUudKWzlU/s640/blogger-image-678551622.jpg" /></a></div><br /><div class="separator" style="clear: both;">I read in a Martha Stewart Home Living issue that cast iron skillets are the perfect medium for making pizzas at home. Now even though I am a pizza fanatic, I never really thought about making my own pizzas until I read her article and then discovered that my local grocery store sells pizza dough. So I picked up some dough and decided that homemade pizzas had to happen. I may not have a pizza stone or even a pizza roller but I had a skillet and pre-made dough so I was set!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">But then I kind of forgot about the dough and realized it's expiration date was approaching right before a snow storm. I didn't have time to run out and get what I needed to make my favorite kind of pizza (margherita) so I decided to just use what I had on hand. I discovered some store bought pesto right next to a bag of shredded mozzarella. Seemed pretty legit. But what would I top it with? I opened the freezer hoping to find some chicken or sausage but all I had was shrimp. When I thought about shrimp and pesto, it sounded good to me so I got busy. The results?? Well you see the picture! It was so simple and delicious, yet unique. Plus I got lots of assistance from the grocery store so this pizza came together in minutes, making it the perfect weeknight meal! Do try this!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Ingredients: (serves 4)</b></div><div class="separator" style="clear: both;">1lb store bought pizza dough</div><div class="separator" style="clear: both;">3 heaping tablespoons store bought pesto</div><div class="separator" style="clear: both;">3/4 cup shredded mozzarella cheese</div><div class="separator" style="clear: both;">1/2 lb raw shrimp, peeled, deveined (if large, give them a rough chop)</div><div class="separator" style="clear: both;">3 tablespoons extra virgin olive oil, for brushing and sautéing&nbsp;</div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Salt and pepper, to taste</span></div><div class="separator" style="clear: both;">Red Pepper Flakes, to taste</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Special Tool: </b>Cast Iron Skillet</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Directions:</b></div><div class="separator" style="clear: both;">Preheat oven to 450 degrees. Once oven is hot, place your cast iron skillet in the oven to warm up (this step is optional but will help create a crispy crust) While skillet is heating, sprinkle shrimp with salt and fresh cracked black pepper and, in a small sautéed pan, cook shrimp in a tablespoon of olive oil for just a few minutes on each side (barely cooked through). Remove from heat and set aside.&nbsp;</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Then, on a cutting board, roll out your dough into a circle about the same size as your skillet. You can use a rolling pin if you have one. I didn't so I used my fists to press it out.&nbsp;</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Right when you're ready to assemble your pizza, remove the hot skillet from the oven (using a pot holder of course). Brush the pan with about a tablespoon of olive oil, and place the dough into the pan, pressing it out to the edges of the pan if necessary.&nbsp;</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Then use the back of a spoon to spread the pesto onto the dough leaving about an inch around the edges for the crust. Next, sprinkle the mozzarella cheese over the pesto, but don't get heavy handed. You want a thin layer of cheese and you even want to see some of the pesto peeking through. Next arrange the cooked shrimp over the cheese in an even layer and sprinkle red pepper flakes over the entire pizza. Brush the crust with the remaining tablespoon of olive oil, place the pizza into the oven and bake for 20 mins.&nbsp;</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-dURRV_mVAsg/Uxvw6x-_7JI/AAAAAAAABCs/JmwwpgJ_mZ8/s640/blogger-image-2095612699.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-dURRV_mVAsg/Uxvw6x-_7JI/AAAAAAAABCs/JmwwpgJ_mZ8/s640/blogger-image-2095612699.jpg" /></a></div><br /><div class="separator" style="clear: both;">Remove the pizza from the oven and, using a spatula and tongs, gently move the pizza from the skillet to a cutting board. Immediately cut the pizza into 8 slices using a pizza roller or sharp knife and serve!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-8oBSVHMPL_k/Uxvw476ea0I/AAAAAAAABCk/-ZPe0lidWoo/s640/blogger-image--1017287774.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-8oBSVHMPL_k/Uxvw476ea0I/AAAAAAAABCk/-ZPe0lidWoo/s640/blogger-image--1017287774.jpg" /></a></div><br /></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com2tag:blogger.com,1999:blog-4531773032553121121.post-19369074191632306032014-04-16T09:20:00.000-04:002014-04-16T09:21:53.246-04:00Stuffed Chicken Breasts<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-IzFe-Fo9Ui8/U03Go8IayMI/AAAAAAAABFg/unhkvqIh9KU/s1600/IMG_0068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-IzFe-Fo9Ui8/U03Go8IayMI/AAAAAAAABFg/unhkvqIh9KU/s1600/IMG_0068.JPG" height="320" width="320" /></a></div><br />This recipe for Stuffed Chicken Breasts came about one blah weeknight. &nbsp;I was too tired to really cook and planned to simply grill some boneless skinless chicken breasts, throw them on a salad and call it a night. &nbsp;But once I discovered the goat cheese and peppers in the fridge, (both of which I probably would have added to my salad anyway) I decided to use them to stuff the chicken.<br /><br />My dinner came out great and because I felt like it was such a simple and delicious way to transform chicken breasts, which everyone always has on hand, I decided to send the recipe to Ebony.com. &nbsp;Click <a href="http://www.ebony.com/life/recipe-stuffed-chicken-breasts-405#axzz2z0Gtq7Qa" target="_blank">HERE</a> to view the recipe or scroll below to see the process. &nbsp;When I took the pictures, I was actually trying to do a <a href="http://en.wikipedia.org/wiki/Roulade" target="_blank">Roulade</a> or roll the breasts around the filling. &nbsp;But that was kind of a disaster so the next time around, I stuffed the breasts as the directions explain. &nbsp;Enjoy!<br /><b style="mso-bidi-font-weight: normal;"><br /></b><b style="mso-bidi-font-weight: normal;">Ingredients: </b><i style="mso-bidi-font-style: normal;">(makes 4 servings)</i><br /><br /><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt &quot;Times New Roman&quot;;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><!--[endif]-->¼ cup, plus 2 tablespoons Extra Virgin Olive Oil</div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt &quot;Times New Roman&quot;;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><!--[endif]-->4 Boneless, Skinless Chicken Breasts</div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt &quot;Times New Roman&quot;;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><!--[endif]-->½ Red Bell Pepper, sliced</div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt &quot;Times New Roman&quot;;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><!--[endif]-->½ Small Red Onion, sliced</div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt &quot;Times New Roman&quot;;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><!--[endif]-->2 Cloves Garlic, minced</div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt &quot;Times New Roman&quot;;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><!--[endif]-->Salt &amp; Pepper, to taste</div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt &quot;Times New Roman&quot;;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><!--[endif]-->Oregano or Italian Seasoning </div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt &quot;Times New Roman&quot;;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><!--[endif]-->Paprika, to taste</div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt &quot;Times New Roman&quot;;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><!--[endif]-->4 ounces Goat Cheese or Feta Cheese</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Directions:</b></div><!--EndFragment--><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PxiADWbB67U/U03GkHusViI/AAAAAAAABFI/iwuecpJnIec/s1600/IMG_0056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-PxiADWbB67U/U03GkHusViI/AAAAAAAABFI/iwuecpJnIec/s1600/IMG_0056.jpg" height="320" width="240" /></a></div><br />Preheat oven to 375 degrees.&nbsp;&nbsp;Make the filling by sautéing the red bell pepper and red onion in 2 tablespoons of olive oil over medium heat for about 5 minutes.&nbsp;&nbsp;Sprinkle veggies with salt and pepper to taste, a few pinches of oregano and stir to combine.&nbsp;&nbsp;Then, Add the minced garlic and cook for 30 seconds more.&nbsp;&nbsp;Remove filling from the heat and allow to cool.<br /><br />Meanwhile, season both sides of each chicken breast generously with salt, pepper, oregano and paprika.&nbsp;&nbsp;Then, insert a pairing knife into the thickest part of each chicken breast and slice lengthwise until you have made a 4 inch long and 3 inch deep pocket.&nbsp;&nbsp;You want to be able to lift and fill the pocket, but not completely split the breast in half.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZEmYai12wsI/U03GkQHVlmI/AAAAAAAABFE/RXWD03KqJm4/s1600/IMG_0057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ZEmYai12wsI/U03GkQHVlmI/AAAAAAAABFE/RXWD03KqJm4/s1600/IMG_0057.jpg" height="320" width="240" /></a><a href="http://1.bp.blogspot.com/-UgDda4dCFI8/U03GkBdcX4I/AAAAAAAABFM/s6zAe0TV01U/s1600/IMG_0060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-UgDda4dCFI8/U03GkBdcX4I/AAAAAAAABFM/s6zAe0TV01U/s1600/IMG_0060.jpg" height="320" width="240" /></a></div><br /><br />Now the pepper mixture should be cool enough to handle. Divide it into 4 portions and do the same with the goat cheese or feta.&nbsp;&nbsp;Then, stuff each chicken breast with a portion of the pepper mix and top with a portion of the cheese.&nbsp;&nbsp;Try to press the mixture into the pocket leaving nothing hanging too far out. <br /><br /><i><b>Side Note: </b>Another cooking method for this recipe, as you see pictured above, is the roulade where you roll the filling inside the chicken breast. &nbsp;However, if you do this method, I would suggest using toothpicks to hold everything together because all of mine fell apart, except for the breast that's sliced and pictured. &nbsp;Oops!</i><br /><i><br /></i><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JU42vuJAAmM/U03Goo9IiFI/AAAAAAAABFc/C2GE9Kf0mYs/s1600/IMG_0061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JU42vuJAAmM/U03Goo9IiFI/AAAAAAAABFc/C2GE9Kf0mYs/s1600/IMG_0061.jpg" height="320" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div>Heat the remaining quarter cup of olive oil a skillet (can be the same one you cooked the veggies in) and when the oil is hot, gently add in each breast and sear for 5 minutes or until brown.&nbsp;&nbsp;Using tongs and a spatula gently flip each breast over and sear for 5 minutes more. Transfer the breasts to the oven to finish cooking (about 12 minutes).&nbsp;&nbsp;Remove the chicken from the oven and allow to rest for 5 minutes.<br /><br />Serve each breast whole or for dramatic presentation, use a sharp knife to make 2 inch slices at an angle.&nbsp;&nbsp;Then, fan out the slices when plating.&nbsp;&nbsp;I served my breasts with a lightly dressed salad, keeping the dinner carb-free yet satisfying.&nbsp;<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RExOYY0zfK0/U03G1xZf3mI/AAAAAAAABF0/O_lauiS6yhk/s1600/IMG_0066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-RExOYY0zfK0/U03G1xZf3mI/AAAAAAAABF0/O_lauiS6yhk/s1600/IMG_0066.jpg" height="240" width="320" /></a></div><br /></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-37680074266727532992014-03-02T15:03:00.001-05:002014-04-14T09:02:00.305-04:00The Best Roast Chicken Ever<div dir="ltr" style="text-align: left;" trbidi="on"><!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Template>Normal.dotm</o:Template> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>972</o:Words> <o:Characters>5545</o:Characters> <o:Company>HCZ Inc.</o:Company> <o:Lines>46</o:Lines> <o:Paragraphs>11</o:Paragraphs> <o:CharactersWithSpaces>6809</o:CharactersWithSpaces> <o:Version>12.0</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:TrackMoves>false</w:TrackMoves> <w:TrackFormatting/> <w:PunctuationKerning/> <w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing> <w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:DontGrowAutofit/> <w:DontAutofitConstrainedTables/> <w:DontVertAlignInTxbx/> </w:Compatibility> </w:WordDocument></xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="276"> </w:LatentStyles></xml><![endif]--> <!--[if gte mso 10]><style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style><![endif]--> <!--StartFragment--> <br /><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-IGq7Sw6mNx4/UxKiRET5wWI/AAAAAAAABBs/iHp_1FMAeJg/s1600/photo+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-IGq7Sw6mNx4/UxKiRET5wWI/AAAAAAAABBs/iHp_1FMAeJg/s1600/photo+2.JPG" height="320" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Best Roast Chicken Ever</td></tr></tbody></table><br /><span style="color: #222222;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">It was the Wednesday before payday, checking account balance was super low and I just wanted to make a dinner that would get me to Friday.&nbsp; I decided to roast a chicken because whole chickens are usually on sale at my grocery store and the leftovers can be very versatile.&nbsp; So I enlisted the help of one of my Instagram followers who always posts amazing looking roasted chicken.&nbsp; He shared his rub recipe with me and then I turned to Julia Child for some roasting tips.&nbsp; With both of their help, my chicken came out perfect and worthy of the title: “The Best Roast Chicken Ever.” </span><span class="Apple-style-span" style="font-family: Arial; font-size: 13pt;"><o:p></o:p></span></span><br /><span style="color: #222222; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;"><br /></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-IrGqqWq5umk/UxKfk_SyWoI/AAAAAAAABBY/qsv7yvFl-PM/s1600/IMG_0375.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-IrGqqWq5umk/UxKfk_SyWoI/AAAAAAAABBY/qsv7yvFl-PM/s1600/IMG_0375.jpg" height="320" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">These ingredients totaled $21! Served the rice &amp; asparagus on the side. Reeses for dessert!</td></tr></tbody></table></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;"><br /></span><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">There was no way I could keep the recipe for the “The Best Roast Chicken Ever” a secret.&nbsp; However, I learned the hard way that roasting a chicken is a lengthy and involved process (not sure what I was thinking doing it on a weeknight) and I felt that, if I am going to share my process, I have to REALLY share it.&nbsp; In other words, break it all the way down!&nbsp; So that’s what I do below; I give you every ingredient, every spice (my IG follower may sue me), every trick, every technique.&nbsp; It’s all there below so that you too can make “The Best Roast Chicken Ever."<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">To start you will need a whole raw chicken (mine was a little less than 5 lbs) and a hot oven. Begin by preheating your oven to 450 degrees.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;"><b><u>"Clean" the Chicken</u></b><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">While holding the chicken over the sink, take it out of the wrapper, pour off excess liquid, remove the giblets and place the chicken on a plastic cutting board. &nbsp;At this point, some suggest that you wash the chicken but I have heard so many chefs and food professionals say not to. They say that when you do, there are so many opportunities to spread bacteria around your kitchen. So I don't wash, I simply pat the chicken dry with paper towels and dispose them. &nbsp;Then I allow the chicken to come to room temperature while preparing the other ingredients.</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;"><b><u>Prepare the "Stuffing" and Rub</u></b><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">For the stuffing you will need:</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-VaNszbitjfs/UxKfntUInNI/AAAAAAAABBg/0LKhEM_5Y90/s1600/IMG_0376.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-VaNszbitjfs/UxKfntUInNI/AAAAAAAABBg/0LKhEM_5Y90/s1600/IMG_0376.jpg" height="320" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Rub on the left, aromatics for cavity on the right!</td></tr></tbody></table><ul style="text-align: left;"><li><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">1 head of garlic,</span></li><li><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">1 carrot (I had baby carrots on hand and just used a few of those)</span></li><li><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">1 stick of celery</span></li><li><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">1 lemon</span></li><li><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">1-2 sprigs of rosemary</span></li><li><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">2-3 sprigs of parsley. &nbsp;</span></li></ul><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Prep these items by slicing the top off the garlic, cutting the carrot and celery in thirds and cutting the lemon in half. &nbsp;</span><br /><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">Then, in a small bowl, mix together the rub:</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"></div><ul style="text-align: left;"><li><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">2 tbsp fresh thyme (1 tbsp if using dried)</span></li><li><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">1 tbsp onion powder</span></li><li><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">1 tbsp garlic powder</span></li><li><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">1 tbsp paprika&nbsp;</span></li><li><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">1-2 teaspoons salt</span></li><li><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">1-2 teaspoons fresh cracked pepper</span></li><li><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">1 teaspoon red pepper flakes</span></li><li><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">1/4 teaspoon (couple pinches) cayenne pepper</span></li></ul><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #222222;"><b><u><br /></u></b></span><span class="Apple-style-span" style="color: #222222;"><b><u>Season the Chicken</u></b></span></span><br /><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">Start on the inside by sprinkling a generous amount of the rub into the cavity of the chicken.<span style="mso-spacerun: yes;">&nbsp; </span>Then move to the outside and rub the rub (ha!) all over the chicken, being sure to get into all the nooks and crannies. &nbsp;Lift the wings, the legs, and gently lift the skin to rub some seasoning directly on the breast (be careful not to rip the skin).</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Now stuff the prepared items&nbsp;into the cavity.&nbsp;(celery, carrot, garlic, lemon, rosemary and parsley)&nbsp;</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;"><b><u>Truss the Chicken</u></b><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">Ok this is the part where I let you down. &nbsp;I definitely trussed this chicken but I cannot explain to you how I did it. &nbsp;One thing I can say is that I once read that the goal of trussing is to bring all of the pieces as close to the middle or carcass of the chicken as possible. &nbsp;If you look at a chicken that's not trussed, the legs and wings are hanging away from the middle, so you have to use the kitchen string to bring it all in. This is basically what I did and had beginner’s luck I guess.</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br /></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-OOj-vOESI9s/UxKiRH5YdMI/AAAAAAAABBw/0Hhg2ZbYfUc/s1600/photo+3-1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-OOj-vOESI9s/UxKiRH5YdMI/AAAAAAAABBw/0Hhg2ZbYfUc/s1600/photo+3-1.JPG" height="200" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Seasoned and trussed bird before the oven.</td></tr></tbody></table><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">But if you really need instruction, I recommend you watch a trussing video on youtube (I actually watched one to learn how to carve) OR you can simply tie the legs together and wrap a string around the tail end of the chicken to tuck the wings in and tie it at the bottom.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span style="color: #222222;">Prepare Chicken for Roasting</span><span class="Apple-style-span" style="color: #222222;">&nbsp;</span></span></u></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Ok before you roast the chicken, you have to figure out what you're going to roast it in. &nbsp;Thanks to my roommate, I had a roasting pan with a rack. &nbsp;If you don't have one, you can use a glass baking dish, or even a skillet (oven safe or cast-iron) but you have to find a way to keep the chicken from sitting on the bottom and roasting in it's own juices. &nbsp;<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Alot of people spread root vegetables on the bottom of the pan and set the chicken on top (it's a win because you can eat the vegetables). &nbsp;Another option (that I saw a New York City chef do) is slice a crusty loaf of bread into 2 inch slices and place the chicken on top of those (and again, you can eat the bread).<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Once your chicken is arranged in the center of your roasting pan or skillet, drizzle a generous amount of olive oil over the chicken, and on the bottom of the pan.&nbsp;<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;"><b><u>Roast the Chicken</u></b><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;">Now is the part where you throw the bird into the oven and I wish I could tell you that you can forget it, but in order for this bird to turn out good, you are going to go be busy for the next 90 minutes.</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">First, <b>allow the chicken to roast at 450 degrees for 20 minutes</b>, then, using a spoon, baste the chicken with the juices that have already began to gather in the pan.<span style="mso-spacerun: yes;">&nbsp; </span><b>Then reduce the heat to 350 degrees and roast the chicken for 1 hr and 10 mins</b> more (70 mins), basting the chicken with it’s own juices until the last 15 minutes.<span style="mso-spacerun: yes;">&nbsp; </span>For the last basting round, use melted butter for extra golden and crispy skin.<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #222222; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;"><br /></span></div><div class="MsoNormal"><a href="http://4.bp.blogspot.com/-d7W9yGPzXg8/UxKiR2WaTSI/AAAAAAAABCE/R5QnkJBtRlQ/s1600/photo+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-d7W9yGPzXg8/UxKiR2WaTSI/AAAAAAAABCE/R5QnkJBtRlQ/s1600/photo+4.JPG" height="320" width="240" /></a><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">After a full 90 minutes, the chicken should be done but you're looking for your meat thermometer to read 158-160 degrees when inserted into the thigh. &nbsp;You'll also know it's done when all of the juices run clear when you cut between the leg and thigh.</span></span></div><div class="MsoNormal"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;"><b><u>Let the Chicken Rest</u></b><o:p></o:p></span></div><div class="MsoNormal"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Remove the chicken from the oven and allow to rest for at least 15-20 minutes or longer if you’re not serving immediately.<span style="mso-spacerun: yes;">&nbsp; </span><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;"><b><u>Carve the Chicken</u></b></span></div><div class="MsoNormal"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Like I said above, I learned to carve a chicken from this wonderful <a href="http://www.youtube.com/watch?v=msscPphcLyo" target="_blank">YouTube Video from the French Culinary Institute</a>.<span style="mso-spacerun: yes;">&nbsp; </span>I don’t have the chef’s fork so I used another knife and even though it was a struggle, I got the pieces off the carcass and had a lovely platter of roast chicken ready to serve.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #222222; font-family: Arial;"><span class="Apple-style-span" style="font-size: 17px;"><br /></span></span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-pU6ZlPl4vzk/UxKiSJT2VjI/AAAAAAAABCI/Xhj3EapdwmY/s1600/photo+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-pU6ZlPl4vzk/UxKiSJT2VjI/AAAAAAAABCI/Xhj3EapdwmY/s1600/photo+5.JPG" height="320" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My birdy all carved up!</td></tr></tbody></table><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span"><br /></span></span><span style="color: #222222;">So that’s it! As a footnote, I have to shoutout one of the best chef’s on Instagram @chefpornardee for sharing the rub with me.<span style="mso-spacerun: yes;">&nbsp; </span>And even though this process wore me out, I realized the importance of every step and how they all contributed to The Best Roast Chicken ever.<span style="mso-spacerun: yes;">&nbsp; </span>For example, I always wondered: Why do you stuff the cavity with all the aromatics?? Well, when I was basting and saw the juices coming out of the cavity, I realized they were being flavored by the carrots, celery, lemon, garlic on the way out.<span style="mso-spacerun: yes;">&nbsp; </span>THEN, when basting, I was pouring those same juices back over the chicken and I knew that it was all an amazing process that ends in The Best Roast Chicken Ever.<span style="mso-spacerun: yes;">&nbsp;&nbsp;</span><o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;"><br /></span></div><div class="MsoNormal"><span style="color: #222222;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Not sure who we have to thank for this technique (probably the French) but I hope you all give it a try.&nbsp; Do it the next time you have company! Your whole place will smell amazing and the platter of carved chicken definitely has that wow factor.</span></span></div><!--EndFragment--></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-11372833128583704002014-02-23T12:21:00.000-05:002014-02-23T16:00:55.410-05:00Seafood Paella<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-q_UAEJ8yoqU/UwotFKBJkNI/AAAAAAAABA4/QUruQxCgD1I/s1600/photo.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-q_UAEJ8yoqU/UwotFKBJkNI/AAAAAAAABA4/QUruQxCgD1I/s1600/photo.PNG" height="306" width="320" /></a></div><br /><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><a href="http://www.ebony.com/life/recipe-seafood-paella-405#axzz2uA5a22nv" target="_blank">[RECIPE] Seafood Paella</a></span></div><div style="text-align: center;"><br /></div>This recipe for Seafood Paella is such a gem that I knew I had to send it to my editor at Ebony.com &nbsp;She posted it recently and now I'm so excited to be able to share it here. <br /><div style="text-align: center;"><br /></div>There are so many ways to make Paella and so many recipes out there, but I am especially proud of this one because I think it's simple enough for the average home cook. &nbsp;You don't need a special pan or special rice; just a few ingredients that can be found in most grocery stores. &nbsp;And when all these ingredients come together, you have an amazing dish that is sure to spice up any weeknight. &nbsp;This Seafood Paella is also good for entertaining because it presents beautifully and appears to be challenging but is actually quick and easy.<br /><br />So please do me and your taste-buds a favor and hop on over to Ebony.com to get the recipe and give this dish a try!<br /><br /></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-80093031388137303822014-02-17T11:34:00.001-05:002014-02-17T11:34:43.018-05:00Valentine's Day Dinner for the Girls<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Bj6Q0Cxogu4/UwGdTMQCk5I/AAAAAAAABAE/pN7d3rd5sjY/s1600/IMG_0357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Bj6Q0Cxogu4/UwGdTMQCk5I/AAAAAAAABAE/pN7d3rd5sjY/s1600/IMG_0357.JPG" height="320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><a href="http://2.bp.blogspot.com/-mEjNzShUitM/UwGdOuhsnKI/AAAAAAAAA_s/zoBmY184pnM/s1600/IMG_0321.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">This Valentines Day my single girlfriends and I decided to have a girl's night that would include a home cooked dinner (made by me), games and lots and lots of wine. As we were planning it, I felt like such a cliche. But then I realized what we were NOT doing was an "I hate valentines day" sort of function. In fact, all of us loved Valentine's day so it just made sense that, since none of us had dates, we just spent the evening together instead of alone. It ended up being a great idea and I adored the dinner I made for the girls so I decided to immortalize it here.<br /><br />I didn't intend to make 4 courses but it all&nbsp;</span><br /><a href="https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F2.bp.blogspot.com%2F-mEjNzShUitM%2FUwGdOuhsnKI%2FAAAAAAAAA_s%2FzoBmY184pnM%2Fs1600%2FIMG_0321.JPG&amp;container=blogger&amp;gadget=a&amp;rewriteMime=image%2F*" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mEjNzShUitM/UwGdOuhsnKI/AAAAAAAAA_s/zoBmY184pnM/s1600/IMG_0321.JPG" height="200" width="200" /></a><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">began with a request for my <a href="http://aprilscookin.blogspot.com/2013/02/tortellini-w-spinach-mushroom-cream.html">Tortellini w/ Spinach and Mushrooms</a>: an easy breezy semi-homemade dinner I created last year that ended up being pretty popular with my followers and my girlfriends as well. Of course I would oblige the request, but then, as I was thinking about how rich this pasta dish is, I decided to make a really yummy salad to go with it.</span><br /><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span><a href="http://4.bp.blogspot.com/-aXrtxcla5So/UwGdPCkyjLI/AAAAAAAAA_0/V-0fsfIv5V0/s1600/IMG_0355.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-aXrtxcla5So/UwGdPCkyjLI/AAAAAAAAA_0/V-0fsfIv5V0/s1600/IMG_0355.jpg" height="200" width="150" /></a><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">The salad I made was kind of two recipes in one. First, I came across </span><a href="http://www.foodnetwork.com/recipes/rachael-ray/heart-y-salad-hearts-of-romaine-palm-and-artichoke-recipe.html">Rachael Ray's Heart-y Salad</a><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> and I loved the idea of a heart themed salad. But I'm not a big fan of hearts of Palm, so I decided to keep the Romaine Hearts and Artichoke hearts and search for an amazing dressing and...I found one!! In </span><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/romaine-salad-with-homemade-croutons-and-lemon-vinaigrette-recipe.html">Emeril Lagassi's Romaine Salad</a><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> is an amazing recipe for a lemon Dijon vinaigrette. This dressing...so good I almost poured it in a cup to drink it.</span><br /><br /><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">In the end, I did a mash up of Rachael and Emeril's salads and created my own Simple Salad with "Lots of Heart." &nbsp;It included hearts of romaine (chopped), canned artichoke hearts (drained), halved cherry tomatoes with chives and grated pram for garnish. I actually marinated the artichokes and tomatoes in the dressing and drizzled more over the greens right before serving. I also made the croutons in Emeril's salad recipe and I must say that using Creole seasoning on the bread was genius! Thanks Emeril!</span><br /><span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">So now I had planned out two courses and I realized this was turning out to be a vegetarian dinner. GASP!! Something had to be done about this! :) I decided my first course would be a </span><b style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif;">Quick Shrimp Scampi Appetizer</b><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">to go along with the Italian theme I had going on. My shrimp scampi is really simple and always a crowd pleaser:</span><br /><br /><a href="http://1.bp.blogspot.com/-vJfTjRnFz7U/UwGdai8D9FI/AAAAAAAABAM/kCLYAnFociM/s1600/IMG_0308.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-vJfTjRnFz7U/UwGdai8D9FI/AAAAAAAABAM/kCLYAnFociM/s1600/IMG_0308.jpg" height="200" width="150" /></a><b style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><u>Ingredients: (Serves 4)</u></b><br /><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">4 slices crusty bread</span><br /><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 lb jumbo shrimp (deveined, peeled, tails on)</span><br /><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 tbsp butter&nbsp;</span><br /><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 tbsp evoo</span><br /><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 cloves garlic (minced or grated)</span><br /><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1/4 teaspoon red pepper flakes (couple pinches)</span><br /><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">5-6 basil leaves (chiffonade or thinly sliced)</span><br /><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Salt to taste</span><br /><br /><u style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Directions:</b></u><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> Preheat oven to 450. Brush both sides of bread with evoo and toast in the oven for about 2-3 mins on both sides. Arrange bread on a plate. Then, in a small roasting dish, toss all of the remaining ingredients together and place into the oven for 6-8 mins or until shrimp is pink and tender, the butter has melted and is bubbly. Pour the shrimp and all it's juices over the bread and serve piping hot. &nbsp;(Variation: If you're not a fan of basil, parsley is the herb used in the classic scampi recipe)</span><br /><span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></span><div style="text-align: center;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-family: Times; font-size: small;"></span></span></div><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-1QciQvi1s9s%2FUwGdOudPXHI%2FAAAAAAAAA_w%2FEl2sKqyIxhQ%2Fs1600%2FIMG_0326.JPG&amp;container=blogger&amp;gadget=a&amp;rewriteMime=image%2F*" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1QciQvi1s9s/UwGdOudPXHI/AAAAAAAAA_w/El2sKqyIxhQ/s1600/IMG_0326.JPG" height="200" width="200" /></a></div><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span>So now I had 3 courses but no Valentine's day dinner is complete without dessert. I decided to go the semi homemade route again and use a </span><a href="https://www.tastefullysimple.com/shop-our-products/salted-caramel-cr%C3%A8me-br%C3%BBl%C3%A9e-mix">Tastefully Simple boxed Salted Caramel Creme Brûlée</a><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">. &nbsp;T</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">his box mix was a great option for creme brûlée lovers who want to attempt the dish at home.&nbsp;But</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">&nbsp;I think&nbsp;</span><a href="https://www.tastefullysimple.com/">Tastefully Simple</a><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">&nbsp;may operate like pampered chef where you can only buy through a distributor/salesperson. So if you can get your hands on this great, but if you can't and want to try to recreate this dinner, I suggest making my </span><a href="http://aprilscookin.blogspot.com/2013/02/tiramisu.html">Tiramisu</a><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><a href="http://aprilscookin.blogspot.com/2013/02/tiramisu.html"> </a>because you can make it in advance, or grab your favorite store bought dessert. The other homemade courses will make up for it.</span><br /><span class="Apple-style-span" style="border-collapse: separate; color: black; font-family: Times; font-size: small;">&nbsp; &nbsp;&nbsp;</span><br /><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">So that's it! 4 amazing courses. Pulled all of it off in about 2.5 hrs and my grocery bill was a mere $45. 4 courses for 4 people for 45 bucks!! Granted, I did have my </span><span id="goog_1767235481"></span><a href="http://aprilscookin.blogspot.com/2012/03/kitchen-essentials.html"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Kitchen Essentials</span>&nbsp;</a><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">on hand but you can't beat it! I hope you all enjoyed your Valentine's Day as much as I did and I wish you lots of love this and everyday! Xo</span><br /><br /></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-3004451828285251552014-02-16T23:33:00.000-05:002014-05-13T20:16:56.073-04:00Jerk Chicken Burgers<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222; font-family: arial; font-size: x-small;"></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5oD-9ocolLU/UwGMMAwPTXI/AAAAAAAAA_c/-OfsxFtsi_E/s1600/IMG_0202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5oD-9ocolLU/UwGMMAwPTXI/AAAAAAAAA_c/-OfsxFtsi_E/s1600/IMG_0202.JPG" height="200" width="200" /></a></div><br /><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222; font-family: arial;"></span><br /><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222; font-family: arial; font-size: x-small;"><br /></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;">I don't know about anyone else, but this winter is killing me. &nbsp;Perhaps I've been spoiled with mild winters the last few years or maybe the thick skin that I'd built up living in NYC has finally worn off but I'm sick of being cold and I'm sick of snow and ice. &nbsp;I share all of this because, my winter blues certainly inspired my latest and greatest experiment in the kitchen. &nbsp;</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"></span></span><br /><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"></span><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">It was an unusually cold day and my thoughts travelled to summer and the cookouts I threw at the pool in my apartment complex. &nbsp;Last summer, for the first time, I made jerk chicken on the grill and it was a smash hit. &nbsp;This spicy Jamaican entree was fresh on my brain when a follower of mine on Instagram posted a picture of Jerk Turkey Burgers. &nbsp;They looked really good and I knew this was the perfect way to get my jerk fix, but I decided to use ground chicken because "Jerk Chicken Burgers" sounded like victory to me.</span></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"></span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">So even though I'd never worked with ground chicken before, I picked some up along with Grace's Jerk Seasoning; my favorite brand. (I don't bother to make jerk from scratch, waayyy too many ingredients and way too many opportunities to royally screw it up. Plus this lady Grace does it so well, why bother?)&nbsp;</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Once I had those two ingredients, I realized that what really makes a burger great, is what you put on it so I wanted to make a nice refreshing topping to cool down the spiciness of the jerk seasoning. &nbsp;I'd had mango salsa in mind but when I didn't see any fresh mangos in the produce section, I decided to go with pineapple salsa. Plus, I'd discovered that in the refrigerated section, my grocer had a nice sized pineapple chunk already cored and sliced in into rings, saving me a few steps already.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">So I went home and got busy! &nbsp;What I will say is that even though I love jerk, these burgers really did blow my head off and I decided when I wrote the recipe (And when I make them again very soon) I would decrease the amount of Jerk seasoning. &nbsp;But my roommate has a higher tolerance for heat than me and she absolutely loved the burger. &nbsp;She even said it was one of the best things I've made for her. &nbsp;</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">So below is the recipe along with plenty of pictures. &nbsp;These burgers really spiced up a cold winter weeknight for me and I want you to experience the same. &nbsp;Enjoy!</span></div><div style="font-family: arial; font-size: small;"><br /></div><div style="font-family: arial;"><b>Jerk Chicken Burgers</b></div><div style="font-family: arial; font-size: small;"><br /></div><div style="font-family: arial; font-size: small;"><b><u>Ingredients: (Makes 4 burgers)</u></b></div><div style="font-family: arial; font-size: small;">1 lb Ground Chicken (mix of white and dark meat)</div><div style="font-family: arial; font-size: small;">1-2 tablespoons Grace's Jerk Chicken Seasoning*</div><div style="font-family: arial; font-size: small;">1 small shallot (or red onion), grated</div><div style="font-family: arial; font-size: small;">1/2 cup Plain Panko Breadcrumbs</div><div style="font-family: arial; font-size: small;">4 fresh hamburger buns (I used Italian Potato Rolls)</div><div style="font-family: arial; font-size: small;">Mayo for topping</div><div style="font-family: arial; font-size: small;">Sliced Ripe Avocado for topping</div><div style="font-family: arial; font-size: small;">Pineapple Salsa, for topping (recipe below)</div><div style="font-family: arial; font-size: small;"><br /></div><div style="font-family: arial; font-size: small;">*When it comes to jerk, I found (the hard way) that a little goes a long way. One tablespoon is perfect for medium heat, but if you want HOT, add the second tablespoon. &nbsp;I wouldn't go past that though.</div><div style="font-family: arial; font-size: small;"><br /></div><div style="font-family: arial; font-size: small;"><br /></div><div style="font-family: arial; font-size: small;"><a href="http://2.bp.blogspot.com/-yqQg2uKPuW8/UwGMDJ3nMhI/AAAAAAAAA-0/XGrVqT75sQI/s1600/IMG_0180.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yqQg2uKPuW8/UwGMDJ3nMhI/AAAAAAAAA-0/XGrVqT75sQI/s1600/IMG_0180.jpg" height="200" width="150" /></a><b><u>Directions:</u></b></div><div style="font-family: arial; font-size: small;"><br /></div><div style="font-family: arial; font-size: small;">Add ground chicken to a bowl along with the jerk seasoning and then grate in the shallot, up to two tablespoons. &nbsp;Add in panko bread crumbs &nbsp;and then, using your hands, mix everything together. &nbsp;This mixture will be very wet and if you feel compelled to add a bit more panko that's fine. What I did, after mixing in about two handfuls of panko, was form 4 patties and allow them to set in the refrigerator, uncovered, for about 20 minutes.</div><div style="font-family: arial; font-size: small;"><br /></div><div style="font-family: arial; font-size: small;"><a href="http://2.bp.blogspot.com/-gschIOVkR1Q/UwGMDFbLxoI/AAAAAAAAA-s/M63jyprf9vw/s1600/IMG_0182.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gschIOVkR1Q/UwGMDFbLxoI/AAAAAAAAA-s/M63jyprf9vw/s1600/IMG_0182.jpg" height="200" width="150" /></a>While the burgers are setting up, you can make the pineapple salsa (see below) and slice the avocado, being sure to toss the slices in fresh lime juice to keep them from browning.</div><div style="font-family: arial; font-size: small;"><br /></div><div style="font-family: arial; font-size: small;"><a href="http://4.bp.blogspot.com/-fOJMq53BusI/UwGMHq06zGI/AAAAAAAAA_Q/cINTZ7TPBNc/s1600/IMG_0190.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-fOJMq53BusI/UwGMHq06zGI/AAAAAAAAA_Q/cINTZ7TPBNc/s1600/IMG_0190.jpg" height="200" width="150" /></a>Next, remove the patties from the fridge and allow to come to room temperature. &nbsp;Preheat your indoor grill pan to medium heat and begin by toasting the buns for a couple minutes on each side and arrange on a serving plate. &nbsp;Next, gently place the 4 patties on the grill pan. &nbsp;Loosely cover the pan with foil and allow the patties to cook for about 5-6 minutes. &nbsp;Then flip them over and grill for 5-6 minutes more, still covered with the foil. &nbsp;Remove the patties from the grill pan, place them on a plate and cover with the foil and allow them to rest for another 5 minutes or so.</div><div style="font-family: arial; font-size: small;"><br /></div><div style="font-family: arial; font-size: small;">Meanwhile, spread each side of the toasted buns with mayo. &nbsp;Then, place a patty on each burger bun bottom. &nbsp;Place 2 avocado slices on top of patties as well as 1-2 tablespoons of the pineapple salsa. &nbsp;Cover with the top bun and serve immediately.</div><div style="font-family: arial; font-size: small;"><br /></div><div style="font-family: arial; font-size: small;"><br /></div><div class="separator" style="clear: both; font-family: arial; font-size: small; text-align: center;"><a href="http://2.bp.blogspot.com/-eeE1Gerksqk/UwGMHSHEyAI/AAAAAAAAA_I/4G1ZlAqrP9I/s1600/IMG_0201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-eeE1Gerksqk/UwGMHSHEyAI/AAAAAAAAA_I/4G1ZlAqrP9I/s1600/IMG_0201.JPG" height="200" width="200" /></a></div><div style="font-family: arial; font-size: small;"><br /></div><div style="font-family: arial;"><b><u>Pineapple Salsa</u></b></div><div style="font-family: arial; font-size: small;"><br /></div><div style="font-family: arial; font-size: small;"><b><u>Ingredients: (makes 1 1/2 to 2 cups)</u></b></div><div style="font-family: arial; font-size: small;">4 1 inch pineapple rings</div><div style="font-family: arial; font-size: small;">1/2 red bell pepper, seeded and finely diced</div><div style="font-family: arial; font-size: small;">1/3 cup red onion, finely diced</div><div style="font-family: arial; font-size: small;">2-3 tablespoons fresh chopped cilantro</div><div style="font-family: arial; font-size: small;">1 lime, juiced</div><div style="font-family: arial; font-size: small;">Salt, to taste</div><div style="font-family: arial; font-size: small;">Pinch of cayenne pepper<br /><br /></div><div style="font-family: arial; font-size: small;"><a href="http://1.bp.blogspot.com/-KSmUmCACzJc/UwGMHeFtRoI/AAAAAAAAA_E/jzuUip3h_3o/s1600/IMG_0186.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KSmUmCACzJc/UwGMHeFtRoI/AAAAAAAAA_E/jzuUip3h_3o/s1600/IMG_0186.jpg" height="200" width="150" /></a></div><div style="font-family: arial; font-size: small;"><b><u>Directions:</u></b> I grilled my pineapple rings on the indoor grill pan for about 4-5 minutes on each side, however this step is optional. &nbsp;Dice pineapple and add to a mixing bowl. &nbsp;Add in the diced bell pepper, red onion, chopped cilantro, juice of one lime, salt to taste and a pinch of cayenne. &nbsp;Using a spoon, toss everything together, cover with saran and refrigerate until ready to serve. &nbsp;The longer this sits, the better it is so feel free to make up to a day in advance.</div></span></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-6105560761223586992014-02-01T09:11:00.001-05:002014-02-01T09:11:47.579-05:00RIP to my Twitter<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222; font-family: arial; font-size: x-small;"></span><br /><div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_es_3czDroQ/Uuz-vuWKi0I/AAAAAAAAA-A/-sHOKOQ6Ynw/s1600/twitter_bird2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_es_3czDroQ/Uuz-vuWKi0I/AAAAAAAAA-A/-sHOKOQ6Ynw/s1600/twitter_bird2.jpg" height="168" width="200" /></a></div><div><br /></div><div><br /></div><div>This blog is for cooking.&nbsp; It's called April's Cookin, it should be about food, I get it.&nbsp; But those of you who know me, know that I'm a teacher by day and serious foodie by night.&nbsp; I've always been transparent about this and today I have to use this blog to discuss the non-foodie side, the teacher side.&nbsp;<br /><br />I've been teaching for 7 years and therefore I think it's safe to call this a "career." &nbsp;Though I have to admit that this career has been oh so rocky and bumpy and HARD. The drama is constant, and this is not just the daily drama of managing 20-30 hormonal teenagers. &nbsp;I'm talking about drama on top of the drama.&nbsp; I could regail you all with some of the wild stories I've built up from working in the schools, but this post is going to be about <i>progression </i>so I'm not going to<i> re-gress</i> back into my past. Unfortunately, I will have to share with you the latest drama so that you can see how I am going to use my setback to move forward (plus I think this is a great cautionary tale for teachers), but as for the rest of it, maybe after my cookbook is published I'll get tapped to do a memoir.&nbsp; Never can tell.<br /></div><div><br /></div>So anyway, over the past two years I've found a comfy home, great entertainment and actual connections on twitter.&nbsp; I wouldn't be here, literally, in this place in my life as a serious home cook, food blogger and food entrepreneur if it wasn't for twitter.&nbsp; I found a space where I could share my life in the kitchen as it was happening and the people I've met (some of you may be reading this as subscribers) have been just AWESOME! But how does the saying go? All good things must come to an end?&nbsp; Well, it seems like my students agree with this saying because they discovered my twitter page and made every tweet that could be interpreted as inappropriate and embarrassing public knowledge to not only other students but to my administrators as well.&nbsp;<br /></div><div><br /></div>Now to be clear, I'm not blaming 15 &amp; 16 year olds for my choices.&nbsp; I am taking responsibility. People warned me long ago to go private but I didn't listen. I liked being public because the foodies could find me, see my work, see my tweets and jump on board. &nbsp;I figured if I didn't include my full name, I'd be fine. &nbsp;Plus I was very niaeve in my understanding of the nasty side of twitter and how a seemingly innocent tweet (a mere 140 characters) can be miscontrued, misinterpreted and literally used to bring you down.&nbsp; So trust me, I know where I went wrong and I learned many lessons from this experience.&nbsp; I know I'm lucky to have my job still (people get fired for things like this).&nbsp; Though I cannot sit here and tell you that having to delete my twitter wasn't heart breaking. It's been a week and I thought it would be getting easier, living without it, but those urges to tweet don't go away.&nbsp; I still have my Instagram and Facebook (both tightly secured) but on one I can only post pictures and on the other I don't feel comfortable sharing all my inner thoughts about cooking and eating and anything else that I love.<br /></div><div><br /></div>So here's what I've decided.&nbsp; I'm going to use my blog for all of my shameless sharing for the next month.&nbsp; It won't be the same as Twitter of course but I need to create a better blogging routine anyway and I figured that now would be a great time to start.&nbsp; I cook about twice a week and in the past I would share what I was doing in real time on twitter, so I will keep to that schedule and post bi-weekly or so here on April's Cookin'.&nbsp; I will continue to post pictures on Instagram because, as a self-proclaimed food pornographer, I cannot help myself.&nbsp; But I will bring all the thoughts, questions, successes, errors, accolades and anything else I can think of to the blog.<br /></div><div><br /></div>Then, once February is over and my students have moved on to destroying someone else's social media life, I will see if I can sneak back on twitter quietly and keep the blogging routine going as well.&nbsp; Now at this point, you may be judging me and wondering why can't I just stay away from the twitterverse? &nbsp;Well, all I'll say is that it's bad for business to stay away.&nbsp; When I return alot of things will be different but I don't let a bunch of teenagers run my classroom, I certainly wont let them think they can run my twitter page!<br /><br />See you all soon! Happy cooking and happy 2014 to you all! xoxo<br /></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-56566558538472882482014-01-12T13:28:00.001-05:002014-01-12T13:28:47.103-05:00Pico and Guac<div dir="ltr" style="text-align: left;" trbidi="on"><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YjliaZqzBgc/UtLdCj8Ej7I/AAAAAAAAA9I/C0H2RP3qxpM/s1600/IMG_0044.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-YjliaZqzBgc/UtLdCj8Ej7I/AAAAAAAAA9I/C0H2RP3qxpM/s1600/IMG_0044.JPG" height="240" width="320" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">With playoffs here and Super Bowl around the corner, you may be on the lookout for great dips and snacks. &nbsp;Well, I'm here to share my recipes for 2 dips that no game day should be without: Pico De Gallo and Guacamole. &nbsp;</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">There are thousands of recipes out there for Guacamole but I happen to like mine nice and chunky which is why I add fresh pico de gallo to it. &nbsp;Sure you can grab store bought pico and use it in this guac recipe, but I actually like to make both. &nbsp;Some people don't like guacamole and even thought that makes them crazy, I like to give another option so I make the pico, use some in the guac and it's a win/win.</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Even though I give measurements here, when it comes to the seasonings, just do it by taste. &nbsp;I like to use alot of cilantro and lime and I also enjoy garlic in my guac. &nbsp;But you can adjust the seasonings to your own taste. &nbsp;AND if you really want to kick your guacamole up a notch, check out my <a href="http://www.ebony.com/life/recipe-seafood-guacamole-304#axzz2JmBDdyWI">Seafood Version</a>.</span><br /><br /><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bIntm0x1Ah0/UtLdBg7KVwI/AAAAAAAAA9E/O48SeUv8msc/s1600/IMG_0041.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-bIntm0x1Ah0/UtLdBg7KVwI/AAAAAAAAA9E/O48SeUv8msc/s1600/IMG_0041.JPG" height="150" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pico and Guac use pretty much the same ingredients!</td></tr></tbody></table><b><span class="Apple-style-span" style="font-size: large;">Pico de Gallo</span></b><br /><u><br /></u><u>Ingredients:</u>&nbsp;(Makes about 2 Cups)<u><o:p></o:p></u></div><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">5 plum tomatoes, seeded, diced</div></div><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">½ cup red or white onion, finely chopped</div></div><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tablespoons fresh chopped cilantro</div></div><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Juice of ½ a Lime</div></div><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Salt &amp; Fresh Black Pepper, to taste</div></div><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br /></div></div><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><u>Directions:<o:p></o:p></u></div></div><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">After you have removed the seeds and diced your tomatoes, add them to a bowl.&nbsp;&nbsp;Then add the finely chopped onion and cilantro and stir to combine.&nbsp;&nbsp;Next squeeze half a lime over tomatoes and season liberally with salt and freshly cracked black pepper.&nbsp;&nbsp;Give mixture a final stir, cover and refrigerate for at least 30 minutes or until ready to serve.&nbsp;&nbsp;Serve with tortilla chips or as a topping for tacos, quesadillas, burritos, eggs, you name it!<br /><br /><b><span class="Apple-style-span" style="font-size: large;">Guacamole&nbsp;</span></b><br /><br /><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Ingredients:</u></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 Ripe* Hass Avocados</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 Limes, juiced</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup Store Bought or Fresh Pico Gallo (see above)&nbsp;</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1-2 cloves garlic, grated using a micro-plane</span></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Salt &amp; Fresh Black Pepper, to taste</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">*A ripe avocado is dark green and soft to the touch when you squeeze it gently. If your avocados are bright green and hard, they will need 2-3 days to ripen by simply leaving them out on the kitchen counter.</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Directions:</u></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span">Grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the seed. Open the two halves to expose the pit. &nbsp;</span></span><span class="Apple-style-span" style="line-height: 18px;">Remove the seed by scooping it out with spoon or using a knife to cut into the seed and twisting it out. Then, using a spoon, scoop the flesh of the avocado out into a small bowl. Roll the limes on the kitchen counter to release their juices, cut the lime in half and squeeze all of the juice onto the avocados. Next, mash the avocado using the spoon until to combine with the lime juice (this will keep it from browning). Lastly, add the salsa, garlic and salt and pepper to taste. Give it a final mix and serve immediately with chips.</span></span></div></div></div></div></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com2tag:blogger.com,1999:blog-4531773032553121121.post-43044984575777436792013-11-01T18:46:00.001-04:002013-11-22T18:00:51.436-05:00Upside-down Apple Pie<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"></span><br /><div><div class="separator" style="clear: both; font-family: arial; font-size: small; text-align: center;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"><a href="http://2.bp.blogspot.com/-zoAEtfWXqeA/UnQneiPgqgI/AAAAAAAAA5o/Lx7y_Bporuc/s1600/IMG_5295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-zoAEtfWXqeA/UnQneiPgqgI/AAAAAAAAA5o/Lx7y_Bporuc/s320/IMG_5295.jpg" width="240" /></a></span></div><div style="font-family: arial; font-size: small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It's been months since my last post so I'm writing what I like to call "A Comeback Post."&nbsp; And what better way to come back then to post the recipe that all my Instagramers asked for?<br /><br />This Upside-down Apple Pie has been a staple on our holiday dessert table for YEARS and last week when I was craving it, I called up Mom and asked her how she makes hers.&nbsp; She told me that there are tons of recipes for this pie on the internet (she first saw it in an old issue of Southern Living) but she prefers to do the "semi-homemade" version where you use store-bought crusts.&nbsp; This was more than fine with me because I'm more of a cook than a baker anyway.<br />&nbsp;</span></span></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Then my Mom rattled off her recipe (which is pretty much what you see below), but I still perused a few recipes online and what I realized is that people make apple pie different ways. Some like their pie sweeter and some people prefer theirs more tart. &nbsp;Mine is in the middle because I use all granny smith apples (tart) but I used brown sugar (rich and sweet), so I encourage you to edit my filling ingredients as you please. But what I REALLY wanted to show you all is the process to creating the "upsidedown effect."&nbsp; The upside-down effect is what makes this pie so special because it magically gives you 2 pies in 1.&nbsp; You've got a pecan pie over an apple pie which is nothing short of genius!</span></span></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So please make this, send me pictures, comment and just let me know how it all goes!&nbsp; And I think this goes without saying but this pie is perfect for the upcoming holiday season.&nbsp; Enjoy!</span></span><br /><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222; font-family: arial; font-size: x-small;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><u>Ingredients:</u></b></span></span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222; font-family: Georgia, 'Times New Roman', serif;">2 refrigerated pie crusts (usually sold 2 to a pack)</span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222; font-family: Georgia, 'Times New Roman', serif;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>Pecan "Topping"</i></b></span></span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup butter, melted</span></span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> <!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Template>Normal.dotm</o:Template> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>35</o:Words> <o:Characters>203</o:Characters> <o:Company>HCZ Inc.</o:Company> <o:Lines>1</o:Lines> <o:Paragraphs>1</o:Paragraphs> <o:CharactersWithSpaces>249</o:CharactersWithSpaces> <o:Version>12.0</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:TrackMoves>false</w:TrackMoves> <w:TrackFormatting/> <w:PunctuationKerning/> <w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing> <w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:DontGrowAutofit/> <w:DontAutofitConstrainedTables/> <w:DontVertAlignInTxbx/> </w:Compatibility> </w:WordDocument></xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="276"> </w:LatentStyles></xml><![endif]--> <!--[if gte mso 10]><style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style><![endif]--> <!--StartFragment--> </span></span><br /><div class="MsoNormal"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup chopped pecans</span></span></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222;"><div class="MsoNormal"><a href="http://2.bp.blogspot.com/-xkROsvWN8TY/UnQnZtR7AEI/AAAAAAAAA4s/vVGV0SQS-t4/s1600/IMG_5283.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-xkROsvWN8TY/UnQnZtR7AEI/AAAAAAAAA4s/vVGV0SQS-t4/s200/IMG_5283.jpg" width="150" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup light brown sugar</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon cinnamon</span></div><div class="MsoNormal" style="font-family: arial; font-size: small;"><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>Apple Filling</i></b></span></div><div class="MsoNormal"><a href="http://1.bp.blogspot.com/-gKSKDZ4f3aw/UnQncLPXhAI/AAAAAAAAA5M/-gutzQ_ucwQ/s1600/IMG_5286.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7-8 medium sized granny smith apples, peeled cored and cut into 1-inch chunks</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup light brown (or white) sugar</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons all purpose flour</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon cinnamon</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ teaspoon nutmeg</span><br /><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons unsalted butter, cold, diced</span></div><div class="MsoNormal" style="font-family: arial; font-size: small;"><br /></div><div class="MsoNormal" style="font-family: arial; font-size: small;"><br /></div></span></div><div><span class="Apple-style-span" style="color: #222222; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><b><u>Directions:</u></b></span></span></div><div><span class="Apple-style-span" style="color: #222222; font-family: arial; font-size: x-small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div><a href="http://1.bp.blogspot.com/-gKSKDZ4f3aw/UnQncLPXhAI/AAAAAAAAA5M/-gutzQ_ucwQ/s1600/IMG_5286.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-gKSKDZ4f3aw/UnQncLPXhAI/AAAAAAAAA5M/-gutzQ_ucwQ/s200/IMG_5286.jpg" width="150" /></a><span class="Apple-style-span" style="color: #222222; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div><a href="http://4.bp.blogspot.com/-dG5TQwkNq-s/UnQncM2bP1I/AAAAAAAAA5I/DO-8lXtKFkY/s1600/IMG_5287.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></a><span class="Apple-style-span" style="color: #222222; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Preheat oven to 375 degrees. &nbsp;Then, using about 1 tablespoon of the melted butter, thoroughly grease a 9" pie pan. &nbsp;To make the pecan topping, mix the remaining butter, pecans, brown sugar and cinnamon in a bowl and spread the mixture onto the bottom of the greased pie pan, pressing mixture on the sides if necessary. &nbsp;Next, gently unroll 1 pie crust and fit it over pecan mixture in the pie pan, allowing excess crust to hang over the sides.</span></span></div><div><span class="Apple-style-span" style="color: #222222; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div><a href="http://4.bp.blogspot.com/-fjQWNlozEwo/UnQndnz9InI/AAAAAAAAA5c/YAgo9p6Nwp8/s1600/IMG_5289.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-fjQWNlozEwo/UnQndnz9InI/AAAAAAAAA5c/YAgo9p6Nwp8/s200/IMG_5289.jpg" width="150" /></a><a href="http://2.bp.blogspot.com/-dKULUUVEyQY/UnQncAfGWGI/AAAAAAAAA5E/9tqblBeJrCY/s1600/IMG_5288.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="200" src="http://2.bp.blogspot.com/-dKULUUVEyQY/UnQncAfGWGI/AAAAAAAAA5E/9tqblBeJrCY/s200/IMG_5288.jpg" width="150" /></span></a><a href="http://4.bp.blogspot.com/-fjQWNlozEwo/UnQndnz9InI/AAAAAAAAA5c/YAgo9p6Nwp8/s1600/IMG_5289.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></a><span class="Apple-style-span" style="color: #222222; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Then (in the same bowl, if you like) mix apples, sugar, flour, cinnamon and nutmeg together and spoon evenly into the crust. &nbsp;Dice the cold butter into even smaller cubes and dot over the apple filling. &nbsp;Unroll remaining pie crust, place over apple filling and firmly press both&nbsp;</span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: #222222; font-family: Georgia, 'Times New Roman', serif;">crusts together. &nbsp;Remove any crust hanging over pan with the back edge of a knife and then you can crimp or design edges as you see fit.&nbsp;</span></div><div><span class="Apple-style-span" style="color: #222222; font-family: arial; font-size: x-small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OSdAam3LyyY/UnQnd_TAhUI/AAAAAAAAA5g/KLtTx9KbCDM/s1600/IMG_5291.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-OSdAam3LyyY/UnQnd_TAhUI/AAAAAAAAA5g/KLtTx9KbCDM/s200/IMG_5291.jpg" width="150" /></a></div><div><span class="Apple-style-span" style="color: #222222; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Cut 4-5 slits into the top of the pie to release steam (see picture) and cover only the edges of the pie with aluminum foil to prevent excess browning. &nbsp;Place pie on large pan to catch overflow and place pie on the lower rack of the oven and bake for 50 minutes, removing the foil from the edges the last 10 mins of cooking. &nbsp;After 50 mins you're looking for golden brown crust and the apples to be soft when a knife is inserted through a slit. &nbsp;</span></span></div><div><span class="Apple-style-span" style="color: #222222; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div><span class="Apple-style-span" style="color: #222222; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Allow pie to cool/rest for 10-15 mins on a wire rack and lastly place a serving plate over the pie and then invert pie onto the plate. &nbsp;Gently remove the pie pan, which should remove easily but you may have to transfer any lingering pecans onto the pie. &nbsp;Allow to cool completely then cover with saran until ready to serve. &nbsp;I know it's tempting but serving the pie before its come to room temperature can make for a soupy filling so be patient! &nbsp;This pie, as with most pies, is best served with vanilla ice cream.</span></span><br /><span class="Apple-style-span" style="color: #222222; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Wbh8Ch7v_bw/UnQnfWlJACI/AAAAAAAAA50/PjV4EBusq2A/s1600/IMG_5304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-Wbh8Ch7v_bw/UnQnfWlJACI/AAAAAAAAA50/PjV4EBusq2A/s200/IMG_5304.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/-0YBTTdvTw2A/UnQnesdN1OI/AAAAAAAAA5w/0H3FchseR5s/s1600/IMG_5297.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-0YBTTdvTw2A/UnQnesdN1OI/AAAAAAAAA5w/0H3FchseR5s/s200/IMG_5297.jpg" width="150" /></a></div><br /><div><span class="Apple-style-span" style="color: #222222; font-family: arial; font-size: x-small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-49086845744554290152013-07-23T12:18:00.001-04:002013-07-23T12:18:18.615-04:00[RECIPE] Shrimp Fried (Brown) Rice<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3dqwBoNt0fQ/Ue6sKa6MmXI/AAAAAAAAAz4/hXIi-oG_-p8/s1600/IMG_5909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://2.bp.blogspot.com/-3dqwBoNt0fQ/Ue6sKa6MmXI/AAAAAAAAAz4/hXIi-oG_-p8/s320/IMG_5909.jpg" width="320" /></a></div><br />One of my favorite go-to, weeknight recipes is on Ebony.com! &nbsp;I make fried rice all the time, but one night I had leftover brown rice and decided to give it a whirl. &nbsp;It came out equally as delicious and I felt less guilty eating it because I knew that the brown rice bumped up the fiber, in addition to the peas and carrots that were already in it. &nbsp;And I chose shrimp for this recipe because it cooks quickly, easily making this a 20-25 minute meal, but if you prefer chicken or beef in your fried rice DO IT! &nbsp;Or leave out the protein all together and serve this as a side dish. &nbsp;The possibilities are endless!<br /><br />And usually I include a picture tutorial on my blog but I'm sad to report that my last cell phone was destroyed; leaving me with hardly any food pictures from the last few months. &nbsp;But I can confidently say that this recipe is full proof. &nbsp;Alot of times, I'll post a recipe and be nervous that I screwed up the measurements, or left something out. &nbsp;But not this one! It's so simple and easy, I know you will love it! &nbsp;The link is below. Enjoy!<br /><br /><div style="text-align: center;"><a href="http://www.ebony.com/life/recipe-shrimp-fried-brown-rice-405#.Ue6ow1kZ9J0.blogger">[RECIPE] Shrimp Fried (Brown) Rice - Life - EBONY</a></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-40412904756212453182013-06-27T00:28:00.001-04:002013-06-27T00:28:14.054-04:00Ice Cream Sandwich Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-OotPu2LrRFg/Ucu9-Gm0czI/AAAAAAAAAzE/6mp_PVTSmRY/s1600/IMG_3560.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="http://4.bp.blogspot.com/-OotPu2LrRFg/Ucu9-Gm0czI/AAAAAAAAAzE/6mp_PVTSmRY/s320/IMG_3560.PNG" width="320" /></a></div><br /><div style="text-align: center;"><br /></div>It may sound crazy but inspiration for this Ice Cream Sandwich Cake comes from a Weight Watcher's Cookbook. &nbsp;And not just any WW Cookbook but my favorite one: <a href="http://www.amazon.com/Weight-Watchers-Ingredient-Cookbook-Edition/dp/0848732278/ref=pd_sim_b_1">5 Ingredient 15 minute Cookbook</a>. &nbsp;This is one of my go-to cookbooks for simple, healthy dishes because one thing I hate is a laundry list of ingredients in a recipe. &nbsp;And even though I don't really believe in eating numbers or "points" I endorse this cookbook because all of the recipes include 5 ingredients or less and this cake is no exception.<br /><br />In the Weight Watcher's Cookbook the recipe is titled "Chocolate Almond Ice Cream Cake" and they instruct you to use light chocolate ice cream sandwiches, fat free whipped topping, and chocolate covered almonds. &nbsp;Once you put the cake together they say that 1 slice is 5 weight watcher's points so if you're counting, do it their way.<br /><br />I, however, am not counting and when I made this for our Father's Day gathering, I used full fat ice cream sandwiches and cool whip and this cake was a hit! I am posting the recipe, not to take credit, but because a few people asked me how to make it and also because I loved how I didn't have to bake anything. In the summer having the oven going can be brutal so I loved how this was an oven free process that resulted in a cool refreshing dessert that kids and adults loved. &nbsp;It would be perfect for your 4th of July celebration! &nbsp;Enjoy!<br /><br /><b><u>Ingredients (makes 12-15 slices):</u></b><br /><br />15 Square Ice Cream Sandwiches<br />1 (12 oz) Container Cool Whip<br />Chocolate Syrup, for drizzling<br />Crunchy Ingredient*<br /><br />This cake needs some type of crunch and there are so many options to incorporate texture. &nbsp;Your crunchy ingredients can include (but are not limited to): Chopped Heath Bars (pictured), Any Chopped Chocolate Bar, Chopped Peanuts or Almonds, Chopped Chocolate Covered Peanuts or Almonds (try Dove brand), Mini-Chocolate Chips, Sprinkles, or Crushed Chocolate Chip Cookies. &nbsp;Choose one or use a combination.<br /><br /><b><u>Directions:</u></b><br /><br /><a href="http://2.bp.blogspot.com/-awumeOeACP4/Ucu9-P6pdzI/AAAAAAAAAzA/d-tLl6ULq5c/s1600/IMG_3561.PNG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="197" src="http://2.bp.blogspot.com/-awumeOeACP4/Ucu9-P6pdzI/AAAAAAAAAzA/d-tLl6ULq5c/s200/IMG_3561.PNG" width="200" /></a>Arrange 5 ice cream sandwiches side by side on a serving platter. &nbsp;Using a spatula, spread a layer of cool whip (about a 1/2 inch thick) over the sandwiches, covering them completely on the top. &nbsp;Then drizzle chocolate syrup over the whipped cream and sprinkle a generous about of your crunchy ingredient over the syrup. &nbsp;Repeat this process one more time and then top with the final 5 ice cream sandwiches. &nbsp;Cover with saran and freeze for 1 hour. <br /><br />After 1 hour, simply spread the remaining cool whip over the top and sides of the cake, covering the ice cream sandwiches completely. &nbsp;Finish with a final drizzle of chocolate syrup and sprinkle a little more of your crunchy ingredient on top. &nbsp;Cover with saran again and freeze for at least 4 hours or overnight.<br /><br />Like with any cake, when ready to serve, simply slice it up evenly. &nbsp;Cover and freeze any leftovers.</div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0tag:blogger.com,1999:blog-4531773032553121121.post-76846620120751215412013-06-26T16:48:00.000-04:002013-06-26T16:48:11.399-04:00My $25 Steak Dinner<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-1L_MBTIZjQ4/UctQntBkmiI/AAAAAAAAAyg/VNpm_biDFw4/s1600/IMG_3558.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="http://4.bp.blogspot.com/-1L_MBTIZjQ4/UctQntBkmiI/AAAAAAAAAyg/VNpm_biDFw4/s320/IMG_3558.PNG" width="320" /></a></div><br /><div style="text-align: center;"><br /></div>Let me paint you guys a picture: I. Wanted. Some. Steak! I still don't know why I was craving red meat so badly but I kept dreaming about a juicy, delicious, perfectly pink steak. &nbsp;But there was one problem...I was broke! So my first attempt to satisfy my craving was to spend a gift card I had for Carrabbas. &nbsp;I ordered the Steak Marsala with high hopes, but when I ate the dry, barely seasoned filet I was incredibly disappointed. &nbsp;I mean, it filled me up that night but it didn't satisfy my craving. &nbsp;So I had to take matters into my own hands.<br /><br />With $25 in cash I'd just received from selling popcorn, I went to my local grocery store and managed to pull off a fabulous dinner. &nbsp;Unlike Carrabbas, MY steak was seasoned to perfection, juicy and delicious and it even reheated nicely! &nbsp;So I figured I would share this meal to show you all that an amazing steak dinner can be achieved on a budget and in a fairly healthy way. &nbsp;Some folks believe that red meat isn't part of a healthy diet but flank steak is very lean and this whole meal was filling and low calorie.<br /><br />So scroll below to see the recipes. &nbsp;I included prices of the groceries that I purchased that day, to illustrate how affordable everything was. &nbsp;And any ingredients that do not include a price are the ones that I already had in my pantry. &nbsp;Oh and that Chimichurri was absolutely perfect (if do I say so myself!). &nbsp;There are a million recipes for the <a href="http://en.wikipedia.org/wiki/Chimichurri">Argentinean sauce</a> but my recipe came together with what I had on hand and it was SO GOOD! And the leftovers would be amazing on any protein. &nbsp;Enjoy!<br /><br /><b><u>For the Steak</u></b><br />1.5-2 lb Flank Steak - $12.95<br />2 tbsp Chili Powder<br />2 tbsp Kosher Salt<br />1 tbsp Coarse Black Pepper<br />2 tsp Dried Oregano<br />2 tsp Onion Powder<br /><br /><b><u>Chimichurri Sauce</u></b><br />Two Large Handfuls Fresh Parsley Leaves - $1.50<br />Two Large Handfuls Fresh Cilantro Leaves - $1.50<br />2 Garlic Cloves<br />2 tsp Salt<br />1 tsp Black Pepper<br />1/4 tsp Crushed Red Pepper Flakes<br />2 tbsp Capers<br />2 tbsp Red Wine Vinegar<br />1/2 cup Extra Virgin Olive Oil<br /><br /><b><u>Sauteed Corn &amp; Red Peppers</u></b><br />2 tbsp Butter, divided<br />1/2 a Red Bell Pepper, diced -$1.00<br />1 Garlic Clove, minced<br />1 Bag Frozen Corn - $1.50<br />Salt and Pepper to Taste<br />1 tsp. Smoked (or regular) Paprika<br /><br /><b><u>Sauteed Hericot Verts (French Green Beans)</u></b><br />1 tbsp. Butter<br />1 tbsp. Extra Virgin Olive Oil<br />1 Small Shallot, diced - $0.85<br />1 Garlic Clove, minced<br />1 Bag Fresh Hericot Verts - $3.69<br /><br />Grand Total - $22.99 + tax!! &nbsp;You see, $25&nbsp;can go really far when you buy affordable cuts of beef and keep your kitchen stocked with the<a href="http://aprilscookin.blogspot.com/2012/03/kitchen-essentials.html">&nbsp;Essentials</a>!<br /><br /><b><u>Directions:</u></b><br /><br /><a href="http://1.bp.blogspot.com/-Xuj7YvPVgkE/UctQnj94ASI/AAAAAAAAAyk/-er62AKQv5k/s1600/IMG_3562.PNG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-Xuj7YvPVgkE/UctQnj94ASI/AAAAAAAAAyk/-er62AKQv5k/s200/IMG_3562.PNG" width="196" /></a>To prep the steak, combine the chili powder, salt, pepper, oregano, and onion powder to make a rub. &nbsp;Then, like the name says, rub the seasonings on both sides of the steak and set aside until ready to grill (at least 15 minutes).<br /><br />Next make the Chimicurri sauce by simply adding the cilantro, parsley, garlic cloves, salt, pepper, red pepper flakes, capers, and vinegar to a food processor (this is a good job for a mini-chopper if you have one). &nbsp;Pulse a few times and then blend while streaming in the 1/2 cup of extra virgin olive oil. &nbsp;Stop blending and taste for seasoning and a "sauce like" consistency. &nbsp;If it's too thick, stream in more evoo. &nbsp;Pour chimichurri into a bowl and set aside.<br /><br />Now set up two sauté pans. &nbsp;In one, melt the butter and once bubbling, add in the diced red pepper and sauté until slightly soft (about 3-4 mins). &nbsp;Add the minced garlic and cook for 30 seconds more. &nbsp;Then add in the bag of frozen corn, stir to combine, and cook on medium low heat until the corn has defrosted and been heated through. &nbsp;When ready to serve, stir in salt and pepper to taste, transfer to a serving bowl and top with smoked paprika.<br /><br />Meanwhile, using a fork, poke a few holes in the bag containing the hericot verts and microwave on high for 3 minutes to get them going. &nbsp;Then, in the other sauté pan, melt the butter, add in the olive oil and, once hot, add in diced shallots and sauté until soft. &nbsp;Add garlic and cook for 30 seconds before adding the partly cooked hericot verts. &nbsp;Sauté until the green beans have absorbed the oils and have slightly caramelized. &nbsp;Then, remove from the heat until ready to serve.<br /><br /><a href="http://2.bp.blogspot.com/-fx-PKUwNulI/UctQoIcW83I/AAAAAAAAAys/kaIqM7T_oRc/s1600/IMG_3507.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-fx-PKUwNulI/UctQoIcW83I/AAAAAAAAAys/kaIqM7T_oRc/s200/IMG_3507.jpg" width="149" /></a>To cook the steak, heat a grill pan or outdoor grill to high. &nbsp;Once the grill is screaming hot, add the steak and cook for 5 minutes on each side for medium doneness (warm pink center). &nbsp;Remove steak and allow to rest for 5-7 minutes (see left). <br /><br />To serve, slice steak at an angle, top with chimichurri sauce and serve with sauteed corn and hericot verts.</div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com1tag:blogger.com,1999:blog-4531773032553121121.post-44018512462055144792013-06-08T14:40:00.000-04:002013-06-08T14:40:26.043-04:00Panko Crusted Salmon w/ Roasted Red Potatoes<div dir="ltr" style="text-align: left;" trbidi="on"> <!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Template>Normal.dotm</o:Template> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>689</o:Words> <o:Characters>3172</o:Characters> <o:Company>HCZ Inc.</o:Company> <o:Lines>52</o:Lines> <o:Paragraphs>7</o:Paragraphs> <o:CharactersWithSpaces>4826</o:CharactersWithSpaces> <o:Version>12.0</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:TrackMoves>false</w:TrackMoves> <w:TrackFormatting/> <w:PunctuationKerning/> <w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing> <w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:DontGrowAutofit/> <w:DontAutofitConstrainedTables/> <w:DontVertAlignInTxbx/> </w:Compatibility> </w:WordDocument></xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="276"> </w:LatentStyles></xml><![endif]--> <!--[if gte mso 10]><style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style><![endif]--> <!--StartFragment--> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-0qEvtFDGrXk/UbN5VT-PvLI/AAAAAAAAAx0/qUu5G-n8kFg/s1600/IMG_6433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-0qEvtFDGrXk/UbN5VT-PvLI/AAAAAAAAAx0/qUu5G-n8kFg/s320/IMG_6433.JPG" width="320" /></a></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div class="MsoNormal">It’s very rare that I experiment in the kitchen and get it right on the first try.<span style="mso-spacerun: yes;">&nbsp; </span>But this meal...I went in the kitchen with a vision and managed to create one of the best dinners I’ve made in a while.<span style="mso-spacerun: yes;">&nbsp; </span>So I had to share this with you guys!</div><div class="MsoNormal"><br /></div><div class="MsoNormal">I was inspired to make this meal when a Chef that I follow on Instagram posted a picture of a Panko Crusted Salmon that was on the menu at his resturant. <span style="mso-spacerun: yes;">&nbsp;</span>It looked oh so beautiful to me! <span style="mso-spacerun: yes;">&nbsp;</span>And even though the panko on his salmon looked golden and delicious, it also looked kind of plain.<span style="mso-spacerun: yes;">&nbsp; </span>So when I decided to recreate his dish, I knew I wanted to season the bread crumbs with plenty of fresh herbs.<span style="mso-spacerun: yes;">&nbsp; </span></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I also wanted to make roasted potatoes for a side and I thought about using a lipton onion soup packet that I had on hand.<span style="mso-spacerun: yes;">&nbsp; </span>This is what my Mom always used but when I looked at the nutritional information and saw the massive amounts of sodium, I decided to season the potatoes myself.<span style="mso-spacerun: yes;">&nbsp; </span>I used pretty much the same ingredients I was using in the salmon and everything came out perfect.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Though I must say that this salmon doesn’t really re-heat well.<span style="mso-spacerun: yes;">&nbsp; </span><span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">L</span></span> Yes, this kills me, because I cook for leftovers, but I still have to recommend you make this because it’s that good.<span style="mso-spacerun: yes;">&nbsp; </span>And it’s a lovely new way to enjoy Salmon.<span style="mso-spacerun: yes;">&nbsp; </span>I loved how the panko gave everything on my plate a crunch.<span style="mso-spacerun: yes;">&nbsp; </span>In fact, I would serve mashed potatoes with this next time but my roasted baby reds were so yummy I wanted to throw that recipe out there for now.<span style="mso-spacerun: yes;">&nbsp; </span>Plus, I mentioned in my weeknight cooking tips, how much I enjoy throwing everything in the oven, and this meal does exactly that, and is ready in no time.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">One last thing! For the experienced cooks: I try to give exact measurements on this blog, but you don’t have to measure the seasonings in this dinner.<span style="mso-spacerun: yes;">&nbsp; </span>When I was making it, I put “a little bit of this and a little bit of that,” tasted constantly and I encourage you to do the same.<span style="mso-spacerun: yes;">&nbsp; </span>Enjoy!</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Ingredients (makes 4 servings):<o:p></o:p></u></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">For the Fish:<o:p></o:p></i></b></div><div class="MsoNormal">1 ½ lb. Salmon Filet, cut into 4 portions</div><div class="MsoNormal">1 tbs. Butter</div><div class="MsoNormal">1 tbs. Extra Virgin Olive Oil</div><div class="MsoNormal">1 tsp. Salt</div><div class="MsoNormal">1 tsp. Pepper</div><div class="MsoNormal">½ tsp. Garlic Powder</div><div class="MsoNormal">½ tsp. Paprika</div><div class="MsoNormal">½ Cup Panko Bread Crumbs</div><div class="MsoNormal">1 tbsp. Fresh Parsley, chopped</div><div class="MsoNormal">1 tbsp. Thyme Leaves </div><div class="MsoNormal">1 tbsp. Rosemary, chopped</div><div class="MsoNormal">(Note: I put all the fresh herbs in a pile and run my knife through all of it but technically the thyme leaves could stay whole.)</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">For the Potatoes:<o:p></o:p></i></b></div><div class="MsoNormal">3 cups baby red potatoes, sliced in ½</div><div class="MsoNormal">3 tbsp. Extra Virgin Olive Oil</div><div class="MsoNormal">3 tbsp butter</div><div class="MsoNormal">1 tbsp. salt</div><div class="MsoNormal">2 tsp. pepper</div><div class="MsoNormal">2 tbsp. Rosemary, chopped</div><div class="MsoNormal">1 tsp. onion powder</div><div class="MsoNormal">1 tsp. paprika</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><u>Directions:</u></b> Preheat oven to 400 degrees. <span style="mso-spacerun: yes;">&nbsp;</span>Line 2 baking sheets with foil and spray one lightly with non-stick cooking spray.<span style="mso-spacerun: yes;">&nbsp; </span>Cut the baby red potatoes in half and toss onto the non-greased pan.<span style="mso-spacerun: yes;">&nbsp; </span>Then in a small bowl, melt the butter in the microwave add in the salt, pepper, rosemary, onion powder and paprika.<span style="mso-spacerun: yes;">&nbsp; </span>Stream in the tablespoon of evoo while whisking vigorously.<span style="mso-spacerun: yes;">&nbsp; </span>Pour butter/oil mixture over the potatoes and toss until all potatoes are coated.<span style="mso-spacerun: yes;">&nbsp; </span>Place potatoes on the bottom rack in the oven and set timer for 40 minutes.</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><a href="http://4.bp.blogspot.com/-XwybSzVq3PI/UbN5VB-WdUI/AAAAAAAAAxs/CQpWy355fwU/s1600/IMG_6423.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="http://4.bp.blogspot.com/-XwybSzVq3PI/UbN5VB-WdUI/AAAAAAAAAxs/CQpWy355fwU/s200/IMG_6423.JPG" width="200" /></a>For the fish, place fillets onto the other, lightly greased baking sheet.<span style="mso-spacerun: yes;">&nbsp; </span>Then, prepare the butter/oil mixture the same way as the potatoes: melt butter in the microwave, add in seasonings (salt, pepper, garlic powder, paprika) and stream in oil while whisking vigorously.<span style="mso-spacerun: yes;">&nbsp; </span>Brush a generous amount of the butter mixture (about half) over the fish.<span style="mso-spacerun: yes;">&nbsp; </span>Then toss the panko bread crumbs in with the remaining oil.<span style="mso-spacerun: yes;">&nbsp; </span>Add in the chopped, fresh herbs and mix together.<span style="mso-spacerun: yes;">&nbsp; </span>Lastly, sprinkle seasoned bread crumbs over the filets to create a thin, even layer on top and place pan on the top rack in the oven.<span style="mso-spacerun: yes;">&nbsp; </span></div><div class="MsoNormal"><a href="http://2.bp.blogspot.com/-Ya7trQcT__U/UbN5VSd8h_I/AAAAAAAAAxw/yJOhLOs-aLI/s1600/IMG_6432.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-Ya7trQcT__U/UbN5VSd8h_I/AAAAAAAAAxw/yJOhLOs-aLI/s200/IMG_6432.jpg" width="149" /></a><span style="mso-spacerun: yes;"><br /></span></div><div class="MsoNormal">Now would be a good time to give the potatoes a quick toss.<span style="mso-spacerun: yes;">&nbsp; </span>The salmon needs to cook for 20 minutes but check it halfway through.<span style="mso-spacerun: yes;">&nbsp; </span>If the bread crumbs seem to be getting a little too golden, just swap them with the potatoes for the last 10 minutes of cooking.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Serve potatoes and salmon fresh from the oven with your favorite “house” salad.</div><!--EndFragment--></div>April Wardlawhttps://plus.google.com/107483661653143099851noreply@blogger.com0